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olive oil butter Vidalia onion eggplants garlic fresh basil kosher salt tomatoes freshly ground black pepper sugar fettucine Mozzarella fresh Mozzarella Parmesan cheese
Viewed: 47 - Published at: 6 years agoIngredients
- Olive oil
- 2 tablespoons butter
- 1 large Vidalia onion, chopped
- 3 large eggplants, chopped (5 cups)
- 3 whole garlic cloves, peeled
- Leaves from 10 to12 sprigs of fresh basil
- Kosher salt
- 10 to15 plum tomatoes
- Freshly ground black pepper
- Pinch of sugar
- 1 1/2 pounds dry fettucine
- 1/2 pound packaged mozzarella, cut into 1/2-cubes
- 1 .1 pounds fresh mozzarella, cut into 1/2-cubes
- 1/2 cup freshly grated Parmesan cheese
Method
- Heat 1/2 cup of oil and the butter in a large saute pan over medium heat.
- Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender.
- It may be necessary to add more oil as the eggplant soaks the oil up quickly.
- Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
- In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened.
- Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl.
- Reserve the cooking liquid.
- When they are cool enough to handle, core the tomatoes and peel off the skin.
- Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath.
- At first you will have a watery liquid.
- Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left.
- Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste.
- Add the sugar and continue to cook for 10 more minutes, until thickened.
- In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package.
- Drain well.
- To serve, spoon a third of the eggplant into a bowl and set aside.
- Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella.
- Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan.
- Garnish with the remaining basil leaves and serve hot.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.