Antonia's Pasta Alle Melenzana (Eggplant Pasta) with Ina Garten | Barefoot Contessa

Antonia shares her family recipe for divine eggplant pasta, a truly classic Italian comfort food. #AntoniaBellanca #InaGarten #BarefootContessa #FoodNetwork #EggplantPasta Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3UwY84z Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Antonia's Pasta Alle Melenzana (Eggplant Pasta) RECIPE COURTESY OF ANTONIA BELLANCA Level: Intermediate Total: 57 min Prep: 30 min Cook: 27 min Yield: 4 to 6 servings Ingredients Olive oil 2 tablespoons butter 1 large Vidalia onion, chopped 3 large eggplants, chopped (5 cups) 3 whole garlic cloves, peeled Leaves from 10 to12 sprigs of fresh basil Kosher salt 10 to 15 plum tomatoes Freshly ground black pepper Pinch of sugar 1 1/2 pounds dry fettuccine 1/2 pound packaged mozzarella, cut into 1/2-inch cubes 1.1 pounds fresh mozzarella, cut into 1/2-inch cubes 1/2 cup freshly grated Parmesan cheese Directions Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves. In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid. When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened. In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well. To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot. A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use. 2011, Antonia Bellanca, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Antonia's Pasta Alle Melenzana (Eggplant Pasta) with Ina Garten | Barefoot Contessa | Food Network https://youtu.be/B6g6GK58ehM