Italian Pasta Bake with Eggplants | Sicilian Recipe | Vegetarian

✨https://www.youtube.com/watch?v=yRtjWlARuA4 ✨ Giulia Ardizzone (You can even freeze this pasta for up to 2 months )

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the eggplants, chop of the ends and slice them into cubes, trying to make sure they are about the same size (roughly 1 cm)

Step 2

Heat up some oil and fry the eggplant cubes a little at a time until golden brown, once fried, place them on a paper towel to absorb excess oil, and add a little salt on top of the fries eggplant cubes

Step 3

Fry 1 garlic clove in around 2 tbsp of oil, and once it starts to drizzle add the tomato puree, the basil leaves and a pinch of salt. Cook this sauce for around 30 minutes, just long enough so that the sauce reduces a little

Step 4

Now boil the pasta for a few minutes less than indicated on the package, but it should still be al dente. Once done, drain the water.

Step 5

In a large bowl, add the pasta, almost all the sauce and 2/3 of some diced, well-drained mozarella, 3/4 of the fried eggplants and 1/2 of the parmesan. Mix everything well

Step 6

Pour the remaining sauce at the bottom of a baking dish, add the pasta mix, and top off with the remaining ingredients

Step 7

Bake the pasta at 355F (180C) for about 30 minutes. Once baked, let it cool down a bit before serving and top off with a little bit of basil

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