with roasted eggplant and Raschera
Roasted eggplant sauce
1 ea XL eggplant (peeled and cut into 1 inch cubes)
1 TBSP salt
1/2 cup pommace olive oil
1 ea garlic cloves sliced thin
2ea filet of anchovies
½ cup chiffanade of basil
1 TBSP capers
¼ cup extra virgin olive oil
2 cups diced tomato
1 cup shaved Raschera cheese
• Place cut eggplant in a colander and sprinkle with salt to get rid of
bitter juices for 30 minutes.
• Rinse and dry well.
• Place the pommace oil in a sauté pan and heat until almost smoking and
add the dry eggplant in batches and fry until golden brown.
• In another sauté pan add the extra virgin olive oil and sauté the
garlic until it starts to color, add the anchovies and the cooked
eggplant, diced tomato, cook pasta and toss with eggplant sauce , sweet
basil and serve.