Mezze Maniche with Smoky Eggplant Cream, Stracciatella, Roasted Cherry Tomatoes and Crispy Capers

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cubed eggplant and 2 unpeeled garlic cloves on a baking tray. Add 2 tablespoons olive oil, half of the salt, and a little black pepper. Toss well and roast for 25 minutes, stirring halfway through, until the eggplant is very tender and browned.

2. 2

   On another tray, or on an open side of the same tray, place the cherry tomatoes with 1 tablespoon olive oil, the dried oregano, and a pinch of salt. Roast at 220°C / 425°F for 18 to 20 minutes, until slightly blistered and concentrated in flavor.

3. 3

   Meanwhile, dry the capers very well with paper towels. Heat 1 tablespoon olive oil in a small skillet over medium heat. Fry the capers for 1 to 2 minutes until they open and turn crisp. Transfer them to a paper towel-lined plate.

4. 4

   In the same skillet, add 1 tablespoon olive oil and the remaining 2 garlic cloves, finely chopped. Cook for 30 seconds over medium heat, add the breadcrumbs and grated Parmesan, and toast for 2 to 3 minutes, stirring, until golden and crunchy. Set aside.

5. 5

   Bring a large pot of salted water to a boil. Cook the mezze maniche according to the package instructions until al dente. Reserve 1 cup / 240 ml of the pasta cooking water before draining.

6. 6

   Transfer the roasted eggplant to a blender or food processor. Squeeze in the roasted garlic cloves from the tray, then add the tomato paste, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 cup / 120 ml pasta cooking water, and a few basil leaves. Blend until very smooth. Adjust with more pasta water if you want a looser sauce, and season to taste with salt and pepper.

7. 7

   Pour the eggplant cream into a large skillet over low heat. Add the drained pasta and toss for 1 minute, adding more pasta water little by little if needed so the sauce coats the pasta beautifully.

8. 8

   Serve the pasta hot and top with small spoonfuls of stracciatella, the roasted cherry tomatoes, crispy capers, the crunchy Parmesan breadcrumb topping, and the remaining fresh basil. Finish with a light drizzle of the remaining olive oil and, if desired, a little extra grated Parmesan and black pepper.