Fusilli with Eggplant and Ricotta

Name: Fusilli with Eggplant and Ricotta (Fusilli con Melanzane e Ricotta)
Total time: 40 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 2 tablespoons extra virgin olive oil; 1½ pounds ripe tomatoes; 1 pound eggplants; Salt; 1 small clove garlic; 1 pound long fusilli; 12 medium basil leaves; ½ cup whole-milk ricotta; ½ small yellow onion

Fusilli con Melanzane e Ricotta

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

In this Sicilian pasta dish, ricotta makes the sauce creamy without cream.

Ingredients

½ small yellow onion
2 tablespoons extra virgin olive oil
1 pound

Europe
Italy
Main course
Pasta
Mediterranean
Vegetarian

Method

Peel and finely chop the onion. Put it in a 10-inch skillet with the olive oil. Place over medium-high heat and sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, peel the eggplants and cut into ½-inch