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Photo Credit: Elizabeth Newman

Cavatelli with Eggplant and Smoked Mozzarella

by Giada

Prep Time

15 minutes

Cook Time

45 minutes

Serves

6

Intermediate

Photo Credit: Elizabeth Newman

Cavatelli with Eggplant and Smoked Mozzarella

Name: Cavatelli with Eggplant and Smoked Mozzarella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 1/2 pounds 1 large or 3 small globe eggplant, cut in 1/2-inch dices; 1 teaspoon kosher salt (plus 1/4 teaspoon); 2 cups vegetable oil; 2 tablespoons olive oil; 1 carrot (peeled and cut in half); 1 small red onion (peeled and cut in half); 1 3- inch piece of Parmesan rind; 5 basil sprigs (plus 1/4 cup chopped basil for garnish); 28-ounces tomato puree, such as Bio Orto; 1/2 teaspoon kosher salt; 1 pound cavatelli, strozzapretti or orecchiette pasta; 1 cup grated smoked mozzarella or provolone; cheese

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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.

Cavatelli with Eggplant and Smoked Mozzarella

Servings

6

Prep Time

15 minutes

Cook Time

45 minutes

Calories

1135

Author:

Giada De Laurentiis

Image of Cavatelli with Eggplant and Smoked Mozzarella

Ingredients

1 1/2 pounds 1 large or 3 small globe eggplant, cut in 1/2-inch dices
1 teaspoon kosher salt (plus 1/4 teaspoon)
2 cups vegetable oil
2 tablespoons olive oil

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1 carrot (peeled and cut in half)
1 small red onion (peeled and cut in half)
1 3- inch piece of Parmesan rind
5 basil sprigs (plus 1/4 cup chopped basil for garnish)
28-ounces tomato puree, such as Bio Orto

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1/2 teaspoon kosher salt
1 pound cavatelli, strozzapretti or orecchiette pasta

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1 cup grated smoked mozzarella or provolone
cheese

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
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(17 oz)

Organic Tomato Passata

Regular Price: $12.50

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(18.34 oz)

Strozzapreti Pasta

Regular Price: $12.50

Sale Price: $12.50
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Unit Price: per

(1.1 lbs)

Instructions

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