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Photo Credit: Elizabeth Newman

Cavatelli with Eggplant and Smoked Mozzarella

A typical dish of the Amalfi Coast, this eggplant cavatelli gets a ton of flavor and rich, creamy texture from smoked mozzarella. It's simple but sumptuous.
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Cavatelli with Eggplant and Smoked Mozzarella

Servings

20

Prep Time

15 minutes

Cook Time

45 minutes

Calories

340

Author:

Giada De Laurentiis

Image of Cavatelli with Eggplant and Smoked Mozzarella

Ingredients

Instructions

  1. In a medium bowl, toss the eggplant with 1
  2. teaspoon salt and let it sit for 10 minutes.
  3. Pat the eggplant dry with a paper towel. In
  4. medium saucepan, heat the vegetable oil
  5. over medium-high heat. When the oil is hot
  6. enough that a piece of eggplant begins to
  7. sizzle as soon as it hits the oil, it's ready.
  8. Fry the eggplant in 3 or 4 batches, until
  9. golden brown and cooked through, about 4
  10. minutes per batch. Using a slotted spoon or
  11. a spider, remove the eggplant to a paper
  12. towel lined plate to drain. Sprinkle evenly
  13. with the remaining 1/4 teaspoon salt.
  14. Meanwhile, heat a nonreactive 3 1/2 quart
  15. Dutch oven over medium heat.
  16. Add the olive oil, carrot, and red onion and
  17. sweat just for 1 minute. Add the rind, basil,
  18. and tomato puree to the pan. Stir with a
  19. wooden spoon to mix well. Cover the pan,
  20. reduce the heat to medium-low, and simmer
  21. for 25 minutes, stirring occasionally to
  22. prevent the rind from sticking to the bottom.
  23. Turn off the heat and remove the
  24. vegetables and herbs and discard.
  25. Bring a large pot of salted water to a boil.
  26. Add the pasta and cook for 2 minutes less
  27. than directed on the package, about 10
  28. minutes. Using a spider, scoop the pasta
  29. directly from the water into the sauce.
  30. Turn the heat back on to medium-low and
  31. add 1/4 cup of the pasta cooking water and
  32. the grated cheese. Stir constantly until the
  33. sauce is creamy and the pasta is cooked
  34. through, adding pasta water by the 1/4 cup
  35. as needed to cook the pasta through and maintain a sauce. Stir in the eggplant and
  36. warm through. Serve sprinkled with the
  37. chopped basil.

Nutrition

Nutrition

Nutrition Serving Size
20
per serving
Calories
340
Amount/Serving % Daily Value
Carbs
23 grams
Protein
6 grams
Fat
26 grams
Saturated Fat
3 grams
Cholestrol
5 milligrams
Sodium
274 milligrams
Fiber
3 grams
Sugar
4 grams
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vegetarian

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