I learned the foundations of this recipe and the techniques from a chef in Taormina Sicily named Massimo, and have made some minor adaptations to the ratios for a rich sauce which heroes a few simple ingredients so well. The key points for me are getting a really good char on the eggplant to develop the smokey, more intense flavour profile, the freshness from the basil and the heat from the chilli. It batches very well, I usually make double this for group dinner parties.
Ingredients 10
0.6 kg eggplant
3 cloves garlic, chopped
1 chilli
400 ml tomato sugo
2⁄3 tsp oregano
pasta
1 cup basil, chopped
1⁄3 cup ricotta salata, grated
extra virgin olive oil, for frying
salt and pepper, to taste
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Method 9
Slice the in half, then chop into half moons about 1cm thick. Sauté in extra virgin olive oil until charred on both sides, sprinkling with salt. Adding more oil if needed.
Cook the in batches until nicely charred and soft. Remove to a plate; do not drain on paper towels.
After cooking the , add a couple of tablespoons of extra virgin olive oil to the pan and turn the heat to medium.
Add the and and cook until the garlic begins to colour.
Add the (or passata), , salt, and pepper, and cook for 15-20 minutes over low heat until saucy, stirring occasionally.
Meanwhile, put a large pot of salted water to boil.
Add the to the tomato sauce and stir to combine. Add half the and stir through.
Cook the pasta until tender, drain the pasta and toss it with the sauce and a little pasta water to emulsify.
Taste and adjust the seasoning. Top with freshly ground black pepper, grated , and the remaining before serving.
Dan Palise's tips
I like long maccheroni for the pasta, made by rolling a semolina dough pasta around a thin skewer or ferro rod.
