Spaghetti Ischia Style

Spaghetti Ischia Style

Authentic Spaghetti Ischia Style Recipe

A Delightful Italian Summer Meal: Eggplant with Anchovies and Vegetables

• A real Italian summer meal featuring eggplant, complemented by the savory addition of anchovies and a colorful array of vegetables, embodies the essence of Mediterranean cuisine. This dish is not only incredibly tasty but also dietetic, making it a perfect choice for those looking to enjoy a healthy yet flavorful meal. Originating from the picturesque Region of Naples, it reflects the rich culinary traditions and the vibrant flavors that characterize Southern Italian cooking.

Ingredients

To prepare this delightful dish, you will need the following ingredients:

- 2 medium-sized eggplants, preferably the Italian variety for their tender texture

- 4-6 anchovy fillets packed in oil, which will provide a deep, umami flavor

- 1 bell pepper, diced (red or yellow for a sweeter taste)

- 1 zucchini, sliced into half-moons

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- A handful of cherry tomatoes, halved

- Fresh basil leaves, torn for garnish

- Olive oil, for sautéing

- Salt and pepper, to taste

- A splash of balsamic vinegar for added depth

Preparation Steps

1. **Preparing the Eggplant**: Begin by washing the eggplants thoroughly. Cut them into cubes or slices, depending on your preference. To reduce bitterness, sprinkle the pieces with salt and let them sit for about 30 minutes. This process draws out excess moisture and bitterness. Afterward, rinse the eggplant pieces under cold water and pat them dry with a kitchen towel.

2. **Sautéing the Vegetables**: In a large skillet, heat a generous amount of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Next, introduce the diced bell pepper and sliced zucchini to the skillet. Cook these vegetables until they start to soften, which usually takes about 5-7 minutes.

3. **Incorporating the Eggplant**: Once the vegetables are ready, add the prepared eggplant to the skillet. Stir everything together, allowing the eggplant to absorb the flavors of the other vegetables. Cook for an additional 10 minutes, stirring occasionally, until the eggplant is tender and cooked through.

4. **Adding Anchovies and Tomatoes**: Now, it’s time to introduce the anchovy fillets. Chop them into smaller pieces and add them to the skillet, stirring well to ensure they dissolve and integrate into the mixture. The anchovies will impart a rich, savory flavor that enhances the overall taste of the dish. After a couple of minutes, add the halved cherry tomatoes, allowing them to soften and release their juices, which will create a lovely sauce.

5. **Seasoning and Finishing Touches**: Season the dish with salt and pepper to taste. For an extra layer of flavor, add a splash of balsamic vinegar, which will bring a delightful tanginess that balances the dish perfectly. Allow everything to simmer for a few more minutes, letting the flavors meld beautifully.

6. **Serving**: Once everything is cooked and well-combined, remove the skillet from heat. Serve the dish warm, garnished with fresh basil leaves for a pop of color and additional flavor. This meal can be enjoyed on its own or served alongside crusty Italian bread, making it a satisfying and wholesome option.

Conclusion

• This traditional Neapolitan dish is a celebration of summer flavors, showcasing the best of what the Mediterranean has to offer. With its combination of eggplant, anchovies, and a medley of vegetables, it not only delights the palate but also nourishes the body. Easy to prepare, this recipe is perfect for a casual lunch or dinner, allowing you to savor the essence of Italy right in your own kitchen. Enjoy this vibrant meal as a reminder of sun-soaked days and the rich culinary heritage of Naples.

Ingredients: for 4 persons, simple, total time:55 min.

• 1 eggplant/ diced little cubes

• 5 salted anchovies

• 350 g pasta/ spaghetti

• 120 g sultana grapes/ soaked in warm water

• 12 almonds/ chopped

• 2 dried chilies

• 5 cherry tomatoes/ peeled, cut into cubes

• 2 garlic cloves/ finely chopped

• 10 g pitted black olives/ chopped

• 30 g grated Parmesan

• 40 ml extra virgin olive oil

• salt and pepper to taste

Spaghetti Ischia Style

Preparation:

1. Fry minced garlic in oil.

2. Add the anchovies and let them melt.

3. Add the diced eggplant and let it simmer for a few minutes. Season to taste with salt and pepper.

4. When the eggplant softens, add chopped almonds and chili, cook for 15 minutes.

5. Meanwhile, blanch the tomatoes for 1 minute, peel the skin, then cut it into cubes and add to the sauce. Stir and cook for 10 minutes.

6. Add raisins soaked in warm water and chopped olives. Cook for 5 minutes.

7. Cook the pasta in boiling and salted water according to the instructions alla dente.

8. Strain it well and pour it into the sauce, simmer for about 1 minute, then add 2–3 tablespoons of water where the pasta was cooked and 2 full tablespoons of Parmesan cheese and stir well and turn off the heat.

9. Serve warm!

Buon appetito!

Spaghetti Ischia Style

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