Author: Jody Kirkley
The eggplant takes the place of meat in this recipe. Try it, you’ll like it.
1 pound, angel hair nests
1 medium, eggplant – peeled and diced into 1/2 inch cubes
2 zucchini – diced into 1/2 inch cubes
1 large, onion – chopped fine
5 cloves, garlic – chopped fine
1 teaspoon, red pepper flakes – or to taste
1 yellow bell pepper – chopped
1 red bell pepper – chopped
1 cup, cherry tomatoes – cut in half
1/2 cup, italian parsley – chopped
1/2 cup, il Fustino Extra Virgin olive oil (preferably Sicilian)
2 tablespoons, all-purpose flour
1 cup, Vegetable broth
fresh ground black pepper
parmesan cheese – grated
1/2 cup, ricotta salata or feta cheese – optional
- Liberally salt the eggplant, toss and place in a colander to drain while you prepare the remaining ingredients. Do not rinse.
- In a large, high sided non-stick frying pan, heat olive oil over medium high heat. Add eggplant and fry, tossing occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
- In the same pan, add zucchini, sprinkle with a bit of salt and fry until lightly golden about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Pour off all but 1 Tablespoon of oil. Add onions and saute until translucent. Add garlic and red pepper flakes and stir for 30 seconds. Add flour and cook for one minute.
- Add vegetable broth and bring to a boil. If the sauce appears too thick add more broth.
- Add yellow and red peppers and tomatoes. Squeeze some of the tomatoes to release the juice. Reduce heat and simmer over low heat until pasta is done.
- Bring plenty of salted water to a boil in a 12 inch, steep sided frying pan.
- Add angel hair nests, one at a time making one layer, do not crowd or allow to overlap. There should be 3 to 4 nests per person. They should all fit
- Cook the nests until they begin to come apart slightly (about 8 minutes).
- Add 1/2 of the parsley to the sauce and stir it in. If using, add the ricotta salata or the feta and stir to combine.
- Lift each nest with a slotted spoon and place 3-4 nests in an individual pasta bowl and top with a bit of the sauce.
- Finish with a spoonful of Parmesan and a sprinkle of chopped parsley.