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

15 MINPrep Time

45 MINCook Time

6Servings

by Giada De Laurentiis

Intermediate

Photo Credit: Elizabeth Newman

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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

Prep Time

15 minutes

Cook Time

45 minutes

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
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

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1 cup grated smoked mozzarella or provolone
cheese

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 a 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.