Vegetarian pasta with eggplant and dried tomatoes, completed with a cascade of bread crumbs. In fact it is a recipe Vegan. I avail myself of September and the latest summer heat to prepare vegetarian dishes, a breeze, light and delicious, as this paste that I am sure you will love. This is a recipe with few ingredients but that tells the Mediterranean and the scents of Sicily and in general of Southern Italy. There are my beloved purple eggplants, not fried but stewed in a little oil. The fragrant dried tomatoes, that I keep in a jar with a few bay leaves and some capers, so they taste and smell even more good.
Fresh thyme and oregano and the crumbs of sicilian fried bread, We call it ' muddica atturrata '. A great alternative to grated cheese, making this first one vegetarian meal, light and even vegan. I used homemade orecchiette, but you can use any type of short-cut pasta. This vegetarian pasta with eggplant and dried tomatoes is good both hot, is lukewarm or cold and it is a joker that you can play even with demanding guests. If you love aubergines, obviously take a look at all my RECIPES WITH EGGPLANT: as a good Sicilian are one of the vegetables that I love the most and that most use in the kitchen. Starting with the classic PASTA WITH STANDARD to get to the point SICILIAN EGGPLANT PARMESAN, or the Shotguns AUBERGINES, that are in VIDEO RECIPE on my YouTube channel. Dishes with aubergines are endless. Have a good day!
350 grams orecchiette or other short pasta
2 purple eggplants not large
16 dried tomatoes
fresh thyme and oregano, to taste
2 cloves of garlic
a bay leaf (Optional)
a piece of fresh chilli
extra virgin olive oil, to taste
3 tablespoons bread crumbs
Salt, to taste
Wash the eggplants, remove the ends and cut into thick slices 2 cm each, then cut them into strips and then into cubes. Coarsely chop the sun-dried tomatoes.
Brown the garlic in a pan, the bay leaf and chilli in extra virgin olive oil, then add the diced Eggplant, Add salt and cook for a few minutes on high heat. Then add the dried tomatoes and, If necessary, one or two tablespoons of hot water. Cook two minutes and, fire off, Add the chopped oregano and thyme. Remove garlic and bayrus.
Toast the breadcrumbs in a frying pan with a drizzle of extra virgin olive oil, until it is golden.
Boil the pasta in salted water, drain it al dente (setting aside a glass of the cooking water) and skip the pasta with vegetables, mantecando with cooking water until you get the right creaminess.
Serve the pasta sprinkle the dish with plenty of fried bread crumbs ( the 'muddica atturrata'). Garnish with a little oregano or thyme. Bon appétit!
VARIANT: If you prefer, you can replace the grated toast with ricotta and pecorino. If you decide to enjoy this cold pasta, you can also add some cubes of the first salt or Greek feta cheese to make the pasta salad a tasty main dish.
MATCHING: Large dish with a creamy flavor reminiscent of bubbles note. Not a wine but a beer. For this recipe, the proposed pairing is with beer Typhon, produced in Sinagra, in the province of Messina, from Epic Brewery. Its sweet aromas and fruity balance the General flavor of this dish.