Eggplant is sauteed in olive oil until it's creamy soft and then tossed with pasta and cheese. A quick stint under the broiler melts the fontina and browns the top.
WINE RECOMMENDATION: Though dolcetto translates as little sweet one, that refers to the grape; the wine is delightfully dry. It will make an ideal partner for this tasty dish.
- 7 tablespoons olive oil
- 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
- 1 pound ziti or penne
- 1/2 pound fontina cheese, grated (about 2 cups)
In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.
Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cheese and toss again. Transfer the pasta to a shallow baking dish or gratin dish. Broil until the cheese melts and starts to brown, 2 to 3 minutes.
Tip: Slice and salt eggplant liberally then drain on paper towels for an hour prior to prepping in order to have it absorb less oil during frying. Rinse off salt before using.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
890 calories; 44g total fat; 66mg cholesterol; 1192mg sodium; 104g carbohydrates; 18g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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