Mezze maniche with eggplants and smoked scamorza

Name: Mezze maniche with eggplants and smoked scamorza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Mezze Maniche Rigate pasta 8.5 oz; Eggplant 0.5 lb; Cherry tomatoes 1 ½ cup; Smoked scamorza cheese 2.75 oz; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low
Note + 30 min. to purge the eggplants

PRESENTATION

Recipe by
Silvia Sciattella

Get ready to bring the sunny flavors of Southern Italy to your table with this mezze maniche with eggplant and smoked scamorza. So good. Hailing from the beautiful regions of Campania and Sicily, this dish makes the most of fresh ingredients like tender eggplants and juicy cherry tomatoes. As you sauté these bright veggies, the kitchen fills with a fragrant aroma that promises something really really delicious. Honestly, the mezze maniche recipe captures the core of summer with its simple, light approach. Perfect for those warm days when you crave something fresh. The short, ridged tubes of mezze maniche pasta are perfect for soaking up the creamy sauce and bits of sautéed goodness, while melted smoked scamorza pasta adds a rich, smoky flavor that elevates the dish from everyday to great.

Perfect for both weeknight dinners and impromptu gatherings, this eggplant pasta is a nod to the beauty of keeping things simple. The flavors really shine through, with each bite offering a really good mix of sweet tomatoes, moist eggplant, and the oozy, golden goodness of scamorza cheese. And the cheese? So... So good. In Southern Italy, scamorza is often chosen over mozzarella for its unique smoky profile and perfect melt—seriously elevating your meal. This combo makes the dish stand out among other Italian pasta dishes, offering a refreshing twist on vegetarian pasta recipes.

Whether you serve it as a centerpiece at a dinner party or enjoy it on a quiet evening at home, mezze maniche with eggplant and smoked scamorza is sure to impress. Really, no question. It’s a dish that captures the heart of Italian cooking—simple, flavorful and full of warmth. Each mouthful transports you straight to the sun-kissed coasts of Sicily or the rolling hills of Campania, balancing fresh vegetables with the hard-to-resist creaminess of melted cheese. People love it. It's no wonder folks ask for it again and again.

How to prepare Mezze maniche with eggplants and smoked scamorza

To prepare the mezze maniche with eggplants and smoked scamorza, start with the eggplants: clean them, cut them into cubes of about 3/4 inch 1 and place them in a colander with a pinch of salt 2, then place a weight on top for at least half an hour. This way, they will release the bitter water 3.

After this time, heat a swirl of oil in a pan with a peeled clove of garlic 4, add the eggplants and let them cook over medium heat for 6-7 minutes 5. Meanwhile, cut the cherry tomatoes into quarters 6.

Add them to the eggplants 7, mix, adjust with salt and pepper 8, and cook for 5 minutes, stirring occasionally 9.

Cube the smoked scamorza 10 and start cooking the pasta in boiling salted water 11. When it is al dente, drain it and add it to the dressing 12.

Add the cubes of scamorza 13, give a quick flick of the wrist, just enough for the cheese to start melting a bit 14, and you can finally plate. Your mezze maniche with eggplants and smoked scamorza are ready to be enjoyed with a bit of torn basil on each plate 15.