Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene. The carotenoid lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration, cataracts, and breast cancer.
This hearty recipe for Fettuccelle con Melanzana Rustica (Pasta with Eggplant Peasant Style) was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic and it has since become a CCSA tradition.
“Life is a combination of magic and pasta.”
– Federico Fellini
Fettuccelle con Melanzana Rustica (Pasta with Eggplant Peasant Style)
Laura Gulotta, Bon Appétit (October 1979)
Ingredients
- 1 medium eggplant, cut lengthwise into long strips, ½ inch thick (Since the variety is not specified, you can use the familiar purple Western or globe eggplant. Italian eggplant is also purple, but smaller, lobed, and often shaped like a teardrop. The two varieties are similar in flavor and texture; just make sure to choose eggplant that is firm and glossy)
- 1 sweet red pepper, sliced into thin strips
- ½ cup olive oil, plus more for brushing vegetables
- 1 medium onion, sliced or chopped
- 1 garlic clove, mashed
- ½ small hot chile pepper, chopped
- 2 cups plum tomatoes (fresh or canned), peeled, seeded, chopped
- Chopped fresh basil to taste
- ½ cup dry white wine
- ½ cup pitted black olives, chopped or sliced (Kalamata or Gaeta olives work really well. Do not use the so-called “California ripe olives” sold in cans; they are actually green olives that turn black during processing)
- 3–4 Tbsp capers
- Anchovy fillets, sliced
- Cooked fettucine (Barilla and Rao’s Homemade brands often win in taste tests. Cook according to package instructions)
- Freshly grated parmesan cheese
- Freshly ground pepper
Instructions
- Preheat broiler. Place vegetables (eggplant and red bell pepper) on a baking sheet and brush with oil. Broil until dark spots appear. Set aside.
- Heat ½ cup olive oil in large heavy skillet over medium-high heat. Add onion, garlic, and chile pepper; sauté until limp. Reduce heat and add tomatoes, wine, and basil; cover and simmer 15 minutes. Add eggplant, red pepper, olives, capers, and anchovies, and cook over medium- low heat until tender. Ladle over pasta and sprinkle generously with parmesan cheese and ground pepper.