90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato sauce

Slice 4 tomatoes and add to a pan with a sliced onion, a garlic clove, and a pinch of salt.

Cook the mixture without oil or water for 15 minutes.

Peel the eggplants and make short tongue-shaped slices.

Soak the eggplant slices in salted water for a few minutes, then rinse them.

Pat the eggplant slices dry and fry them in olive oil until they are nice and nut colored on both sides.

Put the collapsed tomatoes through a food mill to make a puree.

Add olive oil to the tomato puree along with plenty of basil leaves and the fried eggplant slices.

Scramble 4 eggs with around 50 ml of water.

Use 500 grams of semolina flour to make a firm dough with the eggs.

Knead and roll out the dough, adding a little olive oil to the board to help.

Let the dough sheets dry on a tablecloth for 20 minutes.

Cook the pasta sheets in boiling salted water for 5 minutes.

Layer the cooked pasta with the tomato sauce and mix them together.

Add the fried eggplant at the end and finish the dish with grated ricotta salata.

Equipment Needed

Spice Level:

Allergens