Sicilian macaroni (maccheroni alla siciliana)

Monday, January 25, 2010

Serves 4.

gr. 400 macaroni, gr. 400 ripe tomatoes, gr. 300 eggplant, garlic, basil, parsley, grated Parmesan cheese, olive oil, salt and pepper.

Peel eggplant, cut into cubes and keep them in salt for half an hour. Blanch tomatoes in boiling water, peel and cut them.
In an earthenware casserole, fry a clove of crushed garlic, when it is golden, remove it and put the eggplants washed and dried.
Sauté them briefly on very low heat, add the tomatoes, a tablespoon of chopped prezemolo, a few leaves of basil, salt and pepper.
Simmer the sauce for about 15 minutes and season you have the macaroni boiled in salted water.
Sprinkle with grated cheese and serve.


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