Pasta tuna and aubergines
This is a very nice and flavoursome recipe that reminds me of summer holidays in Lipari (Aeolian Island) and my mother preparing this tasty pasta using our home-grown aubergines.
2 medium aubergines, diced (use either the round and light purple aubergines or the long and dark purple ones)
100gr tinned tuna (preferably in extra virgin olive oil – weight when drained)
1 garlic clove, peeled and crushed
A handful of salted capers (rinsed well)
100gr black olives (such as taggiasca or other oven-backed black olives)
500gr short durum wheat pasta (e.g. sedani, casareccia, penne)
4 table spoons extra virgin olive oil Ancino Verde
Salt and freshly grounded black pepper
First, top and tail the aubergines, and dice them in medium sizes. Put the aubergines in a large bowl, then cover the aubergines with cold water a handful of salt. Put a plate on top of the aubergines with a weight so that you can press the aubergines down in the water. Leave them in the salted water for approximately 20 minutes. This allows the aubergines to lose any bitterness.
At the same time rinse well the capers and put them in a small bowl and cover with water (change the water 1 or 2 times to remove all the salt).
After 20 minutes, drain and rinse the aubergines and the capers, and dry them well.
Heat four tablespoons of Ancino Verde extra virgin olive oil in a large pan over medium heat. Add the crashed garlic and fry for a couple of minutes. Now add the aubergines, and stir occasionally.
After approximately 15 minutes, or when the aubergines are half-cooked, add the olives and the capers, and stir.
Whilst the aubergines are cooking, put a large pan of well salted water on to boil. Add the pasta to the boiling water and cook until al dente.
Now rinse the tuna and put it on a plate and break it with a fork.
When the aubergines are almost ready (it usually takes approximately 25-30 minutes from when you started cooking them, depending on the size you cut the aubergines) add the tuna and stir. Cook for another two minutes. Remove from the heat and add salt and pepper.
Drain the pasta and mix it with the tuna and aubergine sauce.