Ditali With Eggplant and Peppers
Ditali con Melanzane e Peperoni (1 vote)
3 small eggplants
Slice the eggplant into 1/2 inch slices, salt all pieces and place them in a colander for an hour or more. At the end of this time rinse to remove salt and dry on paper towels. Gently squeeze the eggplants to remove some water, being careful not to bruise or break the skin.
1 cup peppers - red roasted
1 teaspoon oregano flakes - dry
1 pound pasta - ziti, penne rigate or rigatoni
1/2 cup bread crumbs - coarse
1/2 teaspoon pepperoncini flakes - optional
1/2 cup parmesan cheese - grated
Place the eggplant slices on an oiled cookie sheet (oiled parchment paper on the cookie sheet makes cleanup easier). Sprinkle olive oil on each piece of eggplant and spread with your fingers. Pepper them and sprinkle with dry oregano flakes. Place under the broiler until browned. Turn once and brown the other side. Remove and let cool.
Heat a large pot of water and begin to cook the pasta. While the pasta is cooking, cut the eggplants into 1/2 inch strips, and sauté in a large fry pan with slices of garlic, and 3-4 tablespoons of olive oil. Slice the roasted peppers and add them to the eggplants. Cook over high heat, stirring gently every couple of minutes.
When the pasta is very al dente, remove a ladle full of pasta water from the pot, and add it to the fry pan with the eggplant and peppers. Let that cook while you drain the pasta. Immediately add the pasta to the fry pan, add the Pepperoncini and bread crumbs, and toss all the ingredients together until mixed well . Serve immediately sprinkled with Parmesan.
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