Pasta alla Trapanese (courtesy of David Rocco)


Portions enough for 3-4 servings.  You can double the recipe for a larger crowd.

3 vine ripe tomatoes, quartered

2 cloves of garlic

Basil leaves torn

1/4 cup of the best olive oil you like

Mix all of these ingredients, using a mortar and pestle, or if you don’t need the exercise, use a food processor and pulse a dozen times, till the mixture makes a good pesto.

1 eggplant, cubed

3 Idaho potatoes, cubed

1/2 pound spaghetti, or other thin string pasta that you like

1 cup Parmesan cheese

After prepping vegetables and starting hot water for pasta; pour 1/4 cup olive oil in a large skillet.

After oil is heated, slowly add eggplant.  Fry until golden.  Remove and drain on a paper towel in a bowl.

Add a bit more oil to your warm skillet, add the potatoes and fry till golden.  Remove and drain on a paper towel in another bowl.

Drain pasta.  Place pasta in a large mixing bowl.  Add half the eggplant; add half the potato; add half the cheese.

Mix well.  Top with remaining  eggplant, potato and cheese.  Serve.

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