Country-Style Farfalle with Eggplant & Roasted Peppers

Name: Country-Style Farfalle with Eggplant & Roasted Peppers (Pasta ro, massaru)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 4 anchovy fillets, chopped; 2 cloves garlic, chopped; ½ cup extra virgin olive oil; 1 pound farfalle; 1 ounce capers in salt, rinsed well; 6 ripe tomatoes, peeled and chopped, or 1 (28-ounce) can Italian peeled tomatoes; 2 red or green bell peppers; Salt and pepper to taste; 1 eggplant, cut into small cubes with skin; 2 ounces oil-cured black olives, pitted and coarsely chopped; 4 sprigs fresh basil, if available

Pasta ro, massaru

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

About

Although eggplant is most often fried in Sicilian cooking, this is a lighter and less caloric version that is still very flavorful and easy to prepare. This dish can be served hot or at room temperature for a buffet or a picnic.

Ingredients

2 red or green bell peppers
½ cup extra virgin olive oil
2

Europe
Americas
Italy
United States
Fish course
Pescatarian
Sicily
Mediterranean
Pasta

Method

Roast the peppers directly on the gas flame of your stove. Turn with tongs until the skin is evenly black. Place the roasted peppers in a paper bag, close and cover with a towel to allow the peppers to steam. When cool, remove the black skin, wipe each pepper with a paper towel, remove the seeds, tear into strips, and set aside.

Heat the olive oil, add the garlic, and as soon as it begi