Anelletti with eggplant and tomato, my passion I would say! As a Sicilian, anelletti are my joy in the kitchen. A small return to origins and family. I cooked the eggplants in cubes, actually, I could have baked them, but when they need to be fried, it’s pointless to resist. The flavor changes, everything changes. I prepared a simple tomato sauce with garlic, thyme, olive oil, and salt all together, letting it cook without sautéing the garlic. When I don’t have basil, which is really needed here, I add thyme.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 755.00 (Kcal)
- Carbohydrates 32.82 (g) of which sugars 5.61 (g)
- Proteins 24.97 (g)
- Fat 60.44 (g) of which saturated 22.00 (g)of which unsaturated 18.27 (g)
- Fibers 7.07 (g)
- Sodium 1,710.23 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants
- 200 g Sicilian anelletti
- 450 g tomato sauce
- 2 friggitelli peppers
- 1/4 cup extra virgin olive oil
- 1 sprig thyme
- 2 tsp salt
- 1 clove garlic
- 2/3 cup grated Parmesan cheese
- 1/2 lb fiordilatte cheese
- 1/3 cup peanut oil (for frying)
Tools
- Baking dish
- Frying pan
- Ladle
- Saucepan
- Bowl
Preparation
Peel and cube the eggplants
Fry the eggplants!
Then prepare a simple sauce by putting everything together: tomato, thyme, garlic, salt, extra virgin olive oil, and two whole friggitelli peppers. Let it cook over medium heat for 30 minutes.
Combine the eggplants with the tomatoes. Cook the pasta al dente, drain it, and dress it with the ready tomato sauce. Place half of it in an oven baking dish, add all the eggplants, and half of the fiordilatte and Parmesan cheese.
Top with the remaining seasoned anelletti.
Finish with the remaining grated Parmesan cheese.
Bake at 375°F (190°C) for 30 minutes, until a crust forms on the surface.
