Sicilian Baked Mini Penne with Eggplant and Mozzarella

Mini Penne alla Siciliana

Category: Pasta Dishes
Servings: 4

Indulge in a delightful combination of flavors with these Mini Penne alla Siciliana. A perfect blend of crispy fried eggplant, rich tomato sauce, and melted mozzarella, all baked to perfection, this dish is sure to be a crowd-pleaser. The Sicilian touch of fresh chili and basil adds a vibrant kick to the recipe, making it an unforgettable experience. Whether you’re cooking for a family dinner or hosting guests, these mini penne will surely impress!

Ingredients

Instructions

1. Prepare the Eggplant:
   Begin by washing the eggplant thoroughly. Cut off both ends, then slice the eggplant into rounds. Next, cut each round into small cubes. Place the cubes in a colander and sprinkle them with coarse salt. Cover them with a plate and place a weight on top to help release the bitterness. Allow them to sit for at least 30 minutes.

2. Rinse and Dry the Eggplant:
   After the resting period, rinse the salted eggplant cubes under cold water. Pat them dry using a clean kitchen towel to absorb excess moisture.

3. Fry the Eggplant:
   Heat the peanut oil in a large pan. Once hot, fry the eggplant cubes in batches, making sure not to overcrowd the pan. Fry until golden and crispy. Set the fried eggplant aside to drain on paper towels.

4. Prepare the Mozzarella:
   While the eggplant is draining, slice the mozzarella into thin slices about ½ cm thick, then cut them into thin strips. Finally, cut the strips into small cubes. Place the cubes in a fine-mesh strainer to allow any excess liquid to drain away. Let it rest for at least 1 hour, so the excess whey can separate from the cheese.

5. Make the Tomato Sauce:
   Peel and finely chop the onion. Slice the chili pepper, removing the stem. In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and cook until it becomes soft and translucent. Add the chopped chili pepper and cook for another minute. Then, add the crushed tomatoes and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with a pinch of fine salt.

6. Cook the Pasta:
   Bring a large pot of salted water to a boil and cook the mini penne pasta according to the package instructions until al dente. Drain the pasta, reserving some of the pasta water for later use if needed.

7. Combine the Pasta, Eggplant, and Mozzarella:
   In a large bowl, combine the cooked pasta, fried eggplant cubes, and tomato sauce. Tear the fresh basil leaves by hand and add them to the mixture, along with the cubed mozzarella. Save a few pieces of mozzarella for garnish. Mix everything together gently, making sure the ingredients are evenly distributed. Let the heat from the pasta and sauce melt the mozzarella slightly, but be sure to turn off the heat to avoid overcooking the cheese.

8. Assemble and Bake:
   Preheat your oven to 240°C (475°F) on the grill/broil setting. Lightly grease four 300 ml (10 oz) cocottes or small baking dishes. Spoon the pasta mixture into the dishes, and top with the reserved mozzarella cubes. Place the cocottes on a baking sheet and place them under the broiler for 2-3 minutes, or until the cheese is golden brown and bubbly.

9. Serve:
   Once the mini penne alla Siciliana are golden and crispy on top, remove them from the oven and let them cool for a minute. Serve immediately while hot, garnished with a few fresh basil leaves for an extra burst of color and flavor.

Enjoy!

The combination of crispy eggplant, gooey melted mozzarella, and fresh basil brings the essence of Sicily straight to your table. These mini penne alla Siciliana are perfect for any occasion – whether as a main dish or as part of a larger feast. The satisfying flavors and textures will surely leave everyone coming back for more.

Buon appetito!