Sufra Dayma: Sicilian Vegetable and Ricotta Pasta By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms Rigatoni pasta 400 gms diced tomatoes 1 cup tomato juice 2 garlic cloves (crushed) 2 medium zucchini (cut into 2 cm cubes) 350 gms eggplant (cut into 2 cm cubes) 1 red capsicum (cut into 2 cm cubes) 1/4 cup basil leaves (finely shredded) 200 gms fresh ricotta cheese (crumbled) 1/3 cup olive oil Salt + pepper Methods: Heat quarter cup of oil in a large frying pan over medium-high heat. Add half the eggplant. Cook until golden and tender. Transfer to a plate. Repeat with remaining eggplant, adding more oil, if required. Add remaining oil and garlic to pan. Cook only until light golden. Add zucchini, capsicum and tomatoes. Reduce heat to medium. Cook for 5-7 minutes, or until tender. Return eggplant to frying pan. Add juice. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in basil. Season with salt and pepper. Meanwhile, cook pasta in a saucepan of boiling salted water until just tender. Drain. Spoon pasta into serving bowl. Top with vegetable mixture and ricotta. Serve.
