Pasta alla Siciliana with Mozzarella & Eggplant Recipe
INGREDIENTS 2 pounds small to medium eggplant, cut into 1⁄4-inch cubes Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds Barilla penne 3 cups basic tomato sauce (see recipe below) 1 cup toasted bread crumbs 1⁄2 cup freshly grated Pecorino Romano 1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes 10 fresh basil leaves, torn An 8-ounce piece of Ricotta Salata, for grating Basic tomato sauce: 1⁄4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1⁄4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1⁄2 medium carrot, fi nely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt METHOD For the tomato sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carro...