Baked Ziti with Eggplant and Provola Cheese
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Ziti | 320g |
| Eggplant | 300g |
| Caciocavallo Silano Cheese | 300g |
| Tomato Passata | 350g |
| Fresh Basil | 4 leaves |
| Fine Salt | A pinch |
| Black Pepper | A pinch |
| Garlic Clove | 1 (peeled and halved) |
| Olive Oil | As needed |
| Vegetable Oil (for frying) | As needed |
Instructions
-
Prepare the Tomato Sauce:
Begin by making the tomato sauce. Heat a tablespoon of olive oil in a large pan over medium heat. Add the garlic clove, halved, and sauté until fragrant. Then, pour in the tomato passata, season with a pinch of salt and black pepper, and allow it to simmer for about 30-35 minutes, stirring occasionally. -
Prepare the Eggplant:
While the sauce is cooking, prepare the eggplant. Wash and slice it into small cubes. Heat vegetable oil in a deep pan or fryer to 170-180°C (340-350°F). Carefully fry the eggplant cubes in batches, making sure they cook until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain them on a plate lined with paper towels. -
Prepare the Provola Cheese:
Next, take the provola cheese (Caciocavallo Silano), cut it into slices, then into thin strips, and finally into small cubes. -
Cook the Pasta:
In a large pot of salted boiling water, cook the ziti pasta according to the package instructions until al dente. Once cooked, drain the pasta and transfer it to a large mixing bowl. Drizzle a bit of olive oil over the pasta to prevent it from sticking together. -
Combine the Ingredients:
Add the prepared tomato sauce to the bowl with the ziti. Gently mix in the fried eggplant cubes, fresh basil leaves (tear them by hand), and the cubed provola cheese. Stir everything together until well combined, ensuring that the sauce and cheese evenly coat the pasta. -
Bake the Ziti:
Preheat your oven to 240°C (475°F) on the grill (broil) setting. Transfer the pasta mixture into a 25cm (10-inch) diameter ovenproof dish. Place the dish under the broiler for 5-6 minutes, or until the top is golden and slightly crispy. -
Serve:
Once the ziti is beautifully gratinated, remove from the oven and let it sit for a few minutes before serving. The baked ziti with eggplant and provola is now ready to be enjoyed—serve it hot and savor the flavors of this hearty, comforting dish.
This Baked Ziti with Eggplant and Provola Cheese is a true delight, combining the rich flavors of tomato sauce, fried eggplant, and melty provola cheese into a dish that’s as comforting as it is delicious. Whether you’re making it for a family dinner or a special gathering, this dish will certainly satisfy your cravings for a mouthwatering pasta meal.
