Cavatelli with Eggplant

Cavatelli with Eggplant


  • 1 diced eggplant; skin and seeds removed
  • 1 tablespoon roasted garlic
  • 4 oz sliced sun-dried tomato
  • 2 tablespoons goat cheese
  • 1 bunch fresh basil
  • 6 ozs virgin olive oil
  • 1 pound cavateli pasta
  • Sea salt & Black pepper to taste


  1. season the eggplant with salt, rest for 20 minutes
  2. using a towel, squeeze the water from the eggplant that has been released from the salt
  3. in a skillet add olive oil and fry the eggplant till golden brown
  4. add the roasted garlic and swirl around
  5. add the sun-dried tomato
  6. cook the cavateli in boiling salted water till done
  7. toss in sauce
  8. add the basil and the goat cheese
  9. swirl around and serve it up with some Calabrian hot chili peppers!

BIG 105.9 · South Florida's Classic Rock!

Listen Now on iHeartRadio