Pasta alla Siciliana with Mozzarella and Eggplant Inspired by Annabella Sciorra’s favorite pasta dish, recreated by Mario Batali

Sauce Prep Time: 20 min.

Cook Time: 43 min.

Recipe Prep Time: 25 min.

Cook Time: 1 hr. 11 min.

Yield: 8 servings

Ingredients:

2 pounds small to medium eggplant, cut into 1⁄4-inch cubes

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

2 pounds Barilla penne

3 cups basic tomato sauce (see recipe below)

1 cup toasted bread crumbs

1⁄2 cup freshly grated Pecorino Romano

1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes

10 fresh basil leaves, torn

An 8-ounce piece of Ricotta Salata, for grating

Basic tomato sauce:

1⁄4 cup extra-virgin olive oil

1 Spanish onion, chopped in 1⁄4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves,

or 1 tablespoon dried

1⁄2 medium carrot, fi nely shredded

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Method:

For the tomato sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

For the pasta dish:

1) Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2) Meanwhile, in a 10- to 12-inch sauté pan, heat 3 tablespoons of the olive oil over medium heat until almost smoking.

Working in batches, sauté the eggplant cubes, seasoning them with salt and pepper, turning once, until golden

brown on both sides. Transfer to a plate lined with paper towels to drain.

3) Preheat the oven to 375 degrees F. Grease a 9- by 12-inch baking dish with 3 tablespoons of olive oil.

4) Cook the penne in the boiling water until 2 minutes short of the package instructions. Drain and shock the pasta in ice water for 2 minutes. Drain the pasta very well, place in a mixing bowl and toss with 1 cup of tomato sauce.

5) Cover the bottom of the baking dish with 1⁄4 cup of the tomato sauce. Top the tomato sauce with half the breadcrumbs and then add half the cooked and sauced pasta, then half of the eggplant cubes, arranged in a layer. Dot about 1⁄4 cup of the tomato sauce over, and top with half the grated Pecorino and half of the torn basil leaves. Repeat the process with the pasta, then the eggplant, dot with the remaining tomato sauce, then the cheese and basil. Sprinkle with the remaining breadcrumbs, sprinkle the Mozzarella cubes evenly and drizzle with the remaining 2 tablespoons olive oil.

6) Bake for 45 minutes. Let rest 10 minutes before serving. Place a generous portion on each plate, grate Ricotta Salata over and serve.