A tasty vegetarian alternative to a traditionally meat filled pasta. Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.

Serves 6

lacucinaitaliana.com

INGREDIENTS
18 dried ready to cook cannelloni
2 CUPS ready made béchamel
7 OZ. tomato sauce
7 OZ. ricotta cheese
5 OZ. eggplant
4 TBSP. Parmigiano Reggiano, grated
2 TBSP. unsalted butter
2 TBSP. breadcrumbs
2 large eggs
basil
olive oil
nutmeg
salt
pepper

INSTRUCTIONS
Peel the eggplant and cut into tiny cubes. Sauté in a frying pan with 2 Tbsp. olive oil. Season with salt, pepper and hand-shredded basil and stir in the ricotta. Add the eggs, stirring constantly, then top with the Parmigiano Reggiano and the breadcrumbs.

Preheat the oven to 350°F.

Fill the cannelloni with the eggplant ricotta mixture.

Grease a baking dish, then add a layer béchamel (dilute with a little milk if too thick) and season with a little grated nutmeg. Arrange the cannelloni on top and pour the remaining béchamel and the tomato sauce over the top. Cover with aluminum foil and bake for 40 minutes at 350°F, removing the foil half way through baking. Serve warm.

Extra Tip: For optimal cooking conditions, the dried pasta needs plenty liquid and a thinner than normal bechamel sauce.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!

Pasta Ncasciata is a hearty baked pasta dish that is packed with tender eggplant, melty caciocavallo cheese, and crushed tomatoes.

In Sicily, ’ncasciata has many variations. Chef Michael Gulotta’s version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni. Baking the eggplant rounds rather than frying them cuts down on the prep time.​

Serves 8

foodandwine.com

INGREDIENTS
1 pound uncooked rigatoni
2 small eggplants (about 1 1/2 pounds), unpeeled, stemmed, and sliced crosswise into 1/4-inch-thick rounds
5 1/2 teaspoons kosher salt, divided
6 tablespoons olive oil, divided
12 ounces ground pork
1 medium-size (10-ounce) yellow onion, chopped (about 1 3/4 cups)
8 garlic cloves, finely chopped (about 3 tablespoons)
2 (28-ounces) cans whole peeled San Marzano tomatoes, crushed by hand and juices reserved
2 tablespoons tomato paste
2 teaspoons granulated sugar
1 cup fresh or frozen sweet peas (optional)
12 large basil leaves, thinly sliced (about 1/3 cup), plus more for garnish
8 ounces caciocavallo or provolone cheese, grated (about 2 cups)
2 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

INSTRUCTIONS
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente. Drain well, and spread pasta in an even layer on a rimmed baking sheet. Set aside until ready to use.

While pasta cooks, arrange eggplant rounds evenly on a paper towel–lined baking sheet; sprinkle 2 teaspoons salt over both sides of eggplant rounds. Let stand 10 minutes. Pat dry with paper towels.

Brush 2 tablespoons oil evenly on 2 baking sheets. Arrange eggplant rounds in a single layer on baking sheets, and brush 2 tablespoons oil evenly over eggplant rounds. Roast in preheated oven until softened and starting to brown, about 20 minutes. Remove from oven, and set aside until ready to use. Reduce oven temperature to 350°F.

While eggplant roasts, heat remaining 2 tablespoons oil in a large saucepan over medium-high. Add pork and 1/2 teaspoon salt; cook, stirring to break up meat into small pieces, until pork is browned, about 8 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Stir in crushed tomatoes and juices, tomato paste, sugar, and remaining 3 teaspoons salt; bring to a simmer over medium-high. Reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until tomatoes have broken down completely into sauce, about 20 minutes. Remove from heat. Fold in cooked pasta, peas (if using), and sliced basil.

Spread half of the pasta mixture (about 6 cups) in bottom of a 13- x 9-inch baking dish. Top with half of the eggplant and 1 cup caciocavallo. Repeat layers once with remaining pasta mixture, remaining eggplant, and remaining caciocavallo. Sprinkle evenly with Parmigiano-Reggiano.

Cover baking dish with parchment paper, and wrap tightly with aluminum foil. Bake at 350°F until filling is bubbly around the edges and in center (you will need to unwrap the baking dish to check), about 30 minutes. Remove foil and parchment paper, and bake until cheese is golden and bubbly, 10 to 12 minutes. Remove from oven. Garnish with additional basil, and serve.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Lasagna Puttanesca? What? Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of flavor to a hearty but not heavy eggplant lasagna layered with ricotta and mozzarella.

Serves 10

foodandwine.com

INGREDIENTS
5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
1 lb. dry lasagna noodles
1 medium onion, finely chopped
1 medium eggplant, diced (1/2 inch)
Kosher salt
Freshly ground pepper
7 anchovy fillets in oil, chopped
7 garlic cloves, finely chopped
1 cup pitted olives, chopped
3 tablespoons drained capers
Two 28-ounce cans whole peeled tomatoes and juices, crushed
3 cups fresh ricotta cheese
3 large eggs, lightly beaten
1 lb. mozzarella, thinly sliced

INSTRUCTIONS
Preheat the oven to 450°. Lightly grease a 9-by-13-inch ceramic baking dish with oil.

In a large pot of salted boiling water, cook the lasagna noodles until they just start to soften, 4 to 5 minutes. Drain, transfer to a baking sheet and toss with olive oil.

In a large saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly golden, 5 minutes. Add the eggplant and the remaining 3 tablespoons of oil; season with salt and pepper. Cook, stirring, for 3 minutes. Add the anchovies and garlic and cook for 1 minute. Stir in the olives, capers and crushed tomatoes. Bring to a boil and cook until the sauce is thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a bowl, stir the ricotta with the eggs and season with salt and pepper.

Spread 1 1/2 cups of the puttanesca sauce in the baking dish. Top with 5 lasagna noodles and spread with half of the ricotta. Top with another layer of noodles and half of the remaining sauce. Arrange another layer of noodles on top and spread with the remaining ricotta. Repeat with a final layer of noodles and the remaining sauce.

Cover with foil and bake the lasagna for 40 minutes. Uncover and bake for 15 minutes. Arrange the mozzarella slices over the top and bake for 15 minutes longer, until most of the liquid has been absorbed. Let stand for 15 minutes before serving.

A Sunday pranzo favourite in my family, this baked pasta is crispy and crunchy at the corners, and smooth, soft and cheesy on the inside.

Add sausage for a more robust style.

Serves 6

davidrocco.com

INGREDIENTS
1 lb (500 g) rigatoni pasta
¼ cup (60 mL) extra-virgin olive oil
2 cloves garlic, chopped
1 large eggplant, cubed
10 large sundried tomatoes
2 dried chili flakes (optional)
2 cups (500 mL) passata
Salt, QB
1 cup (500 mL) ricotta
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) smoked scamorza, roughly chopped
Freshly grated Parmigiano Reggiano, QB

INSTRUCTIONS
Start making your sauce and pasta at the same time.

Put a large pot of water on to boil. When the water boils, salt it and drop in the pasta. Give it a gentle stir.

Heat the olive oil in a large saucepan over medium-high heat. When the oil shimmers, add the garlic and cook just until it starts to brown. Now add the eggplant, sundried tomatoes, and chili flakes. Let it cook, stirring occasionally so that the eggplant doesn’t stick, until the eggplant gets soft and golden. You may need to add a little more olive oil, but use a very light hand: eggplant is like a sponge and will soak up the oil.

When the eggplant is golden, add the passata and some salt. Let it simmer for 5 or 10 minutes.

Preheat the oven to 400°F (200°C).

When the pasta is al dente, drain it and put it back in the pot. Then add the sauce to the pasta, along with the ricotta, mozzarella and scamorza, and give it a really good stir.

Pour everything into a lasagna pan. Sprinkle evenly with Parmigiano. Bake for about half an hour or until the sauce is bubbling and the top is slightly crisp around the edges. [Don’t let the parm get too “charred”.] Take it out of the oven and let it rest for half an hour before serving.

So many variations – take your pick.

Double-Crusted Onion Calzone: Scalcione di Cipolla

Recipe copyright Mario Batali, 2002. All rights reserved.
Dough:
1/4 teaspoon dried yeast
1/4 cup warm water (about 100 degrees F), plus 1 cup warm water
4 cups flour, plus more for rolling out dough
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
Salt and pepper
Filling:
1/4 cup extra-virgin olive oil, plus more for the pan and drizzling the crust
2 pounds leeks, very thinly sliced
3 tablespoons milk
1 teaspoon sugar
6 anchovy fillets, rinsed, drained, and chopped
1/2 cup pitted black olives, chopped
1/4 cup finely chopped parsley
1/2 cup canned tomatoes, coarsely chopped
1/2 cup golden raisins, soaked in hot water to plump
1 teaspoon sugar

Sprinkle the dried yeast over 1/4 cup warm water in a small bowl. When it “blooms”, add remaining water.

In a larger bowl, mix flour with wine, olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth.

Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins.

Lightly oil a 12-inch pizza pan. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling evenly across this piece, leaving a 1-inch border around the edges. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pieces of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.

Preheat the oven to 450 degrees F.

Bake in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes. Serve hot or at room temperature.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Medium

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Calzone
Yield: 3 calzone

1 cup warm water
1/2 teaspoon sugar
1 package Fleischmann’s Active Dry Yeast
3 cups Hodgson Mill 50/50 Flour
2 tablespoons vegetable oil
1/2 teaspoon salt
no-stick cooking spray
12 ounces mozzarella cheese, shredded
2 ounces finely grated Parmesan cheese
3 ounces sliced prosciutto, cut into strips
3 tablespoon chopped chives
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/4 cup finely grated Parmesan cheese
pizza sauce, optional

Combine warm water and sugar with yeast in a medium-sized mixing bowl. Allow
yeast to soften for 5 minutes. Add 1 1/2 cups flour, and knead until smooth. Add
oil and salt, and gradually blend in remaining flour to make a firm dough. Turn
out onto a lightly floured board and knead until smooth and satiny.

Spray a large bowl with no-stick cooking spray. Put dough in bowl, turning to
coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in a
warm, draft-free place for about 1 hour, until dough is almost doubled.

Spray a large baking sheet with no-stick cooking spray.

Knead down dough and divide into 3 pieces. On a lightly floured surface, roll
each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan
cheese, and 1/3 prosciutto on each circle of dough. Top with chives and garlic.
Moisten edges and fold over to enclose the filling, pressing edges firmly
together.

Place on baking sheet, cover lightly with plastic wrap, and allow to rise in a
warm, draft-free place until dough feels light, about 35 minutes.

Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is
browned. Remove from oven and brush with oil. Sprinkle with grated parmesan
cheese. Serve warm with pizza sauce, if desired.

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Calzones

Recipe courtesy Mario Batali, 2001
Pizza Dough:
1 cup warm water
1 1/2 ounces fresh cake yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
2 cups ricotta
1 cup shredded mozzarella
1 cup cubed prosciutto cotto (ham)

Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.

Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.

Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick.

In a separate bowl, mix together ricotta, mozzarella, and ham. Spoon 1/4 of mixture just above the center of one oval of dough. Fold the dough to form a half-moon and then press the edges to seal. Fold the edge up with your fingertips and pinch closed to form a ridge all the way around. Repeat with the remaining dough and filling. Place calzones on pizza stone and bake for 15 to 18 minutes, until golden brown. Serve hot.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 18 minutes
Difficulty: Medium

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Calzones with Cheese, Sausage and Roasted Red Pepper

1 ½ cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 ½ teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 ¼ lbs. red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

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Stuffed Focaccia with Roasted Eggplant and Oregano

Michael Chiarello

This is more like a calzone or a stuffed pizza than focaccia.

For tomato sauce, get a 14 oz can of Italian diced tomatoes, mince a garlic two and throw tomatoes and garlic in processor and puree.

When roasting eggplant – watch carefully and don’t let burn.

Either make 1 big one [haven’t tried] or make 2 8″ stuffed. The latter is a tricky if only have one peel.

Increase heat to 425.

Maybe rotate pans after 10 minutes of baking (bottom to top, top to bottom) – watch while cooking at higher temp.

2 eggplants
Gray salt
Extra-virgin olive oil, for brushing
1 teaspoon fresh thyme leaves, finely chopped
Freshly ground black pepper
1 lb. prepared pizza dough
¾ cup tomato sauce
1 bunch small fresh oregano leaves
½ lb. mozzarella, sliced
3 tablespoons freshly grated Parmesan
Cornmeal, for dusting

Preheat oven to 475 degrees F.

Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.

Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.

Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

INGREDIENTS
1 medium eggplant, around 1 lb (454 g)
1 cup basil leaves (loosely packed)
½ cup grated Parmigiano Reggiano
1 tablespoon pine nuts
3 tablespoons jovial Extra Virgin Olive Oil
A pinch of salt
Two cracks black pepper
1 ¼ cups diced pancetta (150 g)
2 cups whole cherry tomatoes
Pinch of salt 1 package of jovial spaghetti of your choice (either Brown Rice, Traditional Einkorn, Whole Wheat Einkorn or Cassava)

INSTRUCTIONS
Preheat an over to 400 degrees Fahrenheit. When the temperature is reached, pierce the eggplant a few times with a fork and place it into the oven on a baking sheet. Bake for about 40 minutes, or until softened and wrinkly. Place aside to cool.

Once cooled, cut the eggplant in halves, and scoop the interior into a blender or food processor using a spoon, discarding the skin. To the same blender add the basil, Parmigiano Reggiano, pine nuts, olive oil, salt, and pepper. Blend together until a smooth paste is formed.
Cook pasta according to instructions on the box.

While the pasta is cooking, heat a pan to medium-high heat, then begin cooking the pancetta. Pan fry until it appears slightly browned and crunchy, and a visible amount of fat has rendered. Remove the pancetta from the pan and set aside, leaving the rendered fat inside.

In the same pan, begin pan frying the cherry tomatoes in the rendered pancetta fat, salting slightly. Cook the cherry tomatoes until softened.

In the same pan add the eggplant cream and cook for a few minutes, until slightly reduced. Add the cooked pancetta and combine.

Once the pasta has finished cooking, reserve a quarter cup of pasta water, then drain and place directly into the sauce. Add the pasta water and continue cooking for a minute, or until the pasta is well coated. Serve immediately.

Serves 4