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

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

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