Spaghetti with Sauteed Eggplant: An Italian Favorite
Serves 4 to 6
Ingredients:
- 1 jar Cucina Antica Tomato Basil Sauce
- 1 lb. Cucina Antica Imported Semolina Spaghetti
- 2 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
- 6 baby eggplants
- 2 tsp. Pecorino Romano cheese
- Fresh basil to garnish
- Salt and pepper to taste
Preparation:
Slice eggplants into 1/4" vertical strips. In a medium saute pan, heat Cucina Antica Imported Extra Virgin Olive Oil. Season eggplants with salt and pepper and saute in oil until just slightly wilted. Set aside. Prepare spaghetti al dente. Meanwhile, heat Cucina Antica Tomato Basil Sauce. When pasta is finished, drain and coat with one cup of sauce to prevent noodles from sticking. Plate pasta and top with eggplant slices. Cover with remaining sauce and top with Pecorino Romano cheese. Garnish with basil and serve.
Chef Neil enjoyed this signature Italian dish on his visit to the Campania region of Southern Italy
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