A classic from my Sicilian roots! It is a simple dish, but unique in its flavor, especially with the local ingredients.
The secret weapon: the sausage. In the Trapani area the most typical sausage has little fennel seeds...it's just magical. However any kind can do the work. I would suggest a plan variety, or with light herbs. The other tricks? See below to find out.
Ingredients (4 people):
- 1 big eggplant
- 1 onion
- 150 gr sausage
- 10 little tomatoes
- 5-6 basilicum leaves
- 400 gr gluten free pasta
- Salt, pepper, olive oil and cheese as you prefer
- Thinly slice the onion and cook for 5 minutes over low-medium heat with olive oil.
- Remove the skin from the sausage and add into the pan. Cook until brown (5 minutes).
- Add the eggplant and tomatoes (chopped into cubes). Optionally you can add half a glass of white wine and a few basil leaves. Cook for 20-25 minutes until soft. Add salt and pepper as you prefer.
- Toss the drained pasta into the pan, add a drizzle of olive oil and mix gently. Prepare the 4 servings and sprinkle a bit of cheese (parmigiano or ricotta) on each dish.
TIPS: You can customize this dish to make it creamy, vegetarian or spicy! You can make it more creamy by adding tomato sauce instead of the fresh tomatoes. The vegetarian version works perfectly well without the sausage, just add more eggplants and more tomatoes. Do you like it hot? Add some chili peppers in the eggplant mix.
Have you tried it? Do you have any suggestions? Leave your comment!