Legend has it that this dish was first created in Sicily as a tribute to the famous opera by Vincenzo Bellini, a native composer. This version stays true to the traditional recipe, combining eggplant, tomatoes, and basil.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Step 2
Meanwhile, heat oil in a large skillet over medium. Add onion, garlic, and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
Step 3
Add eggplant; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on bottom of pan, add up to a few tablespoons water, and scrape up bits with a wooden spoon).
Step 4
Add tomatoes, tomato paste, and 1/4 cup water; cook, stirring occasionally, until tomatoes are softened, about 5 minutes.
Step 5
Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary. To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil.
