These eggplant boats are a traditional recipe from Sicily. They use popular Italian flavors like tomato, garlic, basil, and Parmigiano with a special Sicilian cheese adding a unique, delicious flavor. Similar in flavor to pasta alla norma and reminiscent of Sicilian annelleti timbalo, these pasta filled egglant boats make a fabulous starter!
History
Eggplants, also called aubergines or brinjal, are a very popular vegetable (actually they are classified as berries!) in many cuisines, especially Mediterranean, Asian and Middle Eastern. Here in Italy, eggplants are a widely-used ingredient in the Southern regions, particularly Sicily.
Did you know that the name ‘eggplant’ was actually coined in 18th century? Originally, it referred to white eggplants which, obviously, looked a bit like eggs!
However, it was the Arabs who introduced eggplants to Sicily in the Middle Ages and then, I guess, their cultivation spread to other parts of Southern Italy. Well known Southern Italian recipes for eggplant include parmigiana (melanzane alla parmigiana) from Naples and caponata and pasta alla Norma from Sicily. Another recipe I like is stuffed eggplant boats from Puglia.
However, Italians prepare eggplants in many different ways and these anelletti pasta eggplant boats is one of my favorites! In Italian, these are called ‘barchette di melanzane ripene di anelletti’.
The pasta.
Anelletti or anelli is a typical Sicilian pasta most often used in baked pasta recipes like anelletti timballo, a kind of pasta cake from Palermo. These small rings of dried pasta are actually the inspiration for spaghettiOs! But, of course they come from Italy. I’d love to know how Campbells discovered them!
The pasta I used for these anelletti pasta eggplant boats was made by Garofalo, one of my favorite producers of pasta di Gragnano. In my opinion, dried pasta from the town of Gragnano near Naples is one of the best in Italy.
In fact, for pasta makers to label their product ‘pasta di Gragnano’, the pasta has to be produced in a legally defined area in and around the Bay of Naples. It must also be made using Italian durum wheat flour and the calcium poor water of the Monti Lattari. The dough is extruded through bronze dies and dried at low temperatures in the mountain air. The result? Great pasta! So, look out for it! There’s more than one producer.
Ingredients
Pasta: This recipe calls for Sicilian anelletti/anelli pasta rings. If those are not available, you could use other small pasta such as orzo or very small pasta shells.
Eggplants: Select large, firm eggplants as they make a good size for the eggplant boats. The flesh scooped from inside is used in the sauce, ensuring no waste.
Cherry Tomatoes: Optional but recommended for adding a fresh burst of sweetness and texture.
Tomato Passata: A smooth tomato puree that provides a rich and velvety base for the sauce. Sometimes tomato passata is called tomato purée or sieved tomatoes.
Primo Sale Cheese: Primo Sale is an Italian sheep’s milk cheese from Sicily and Sardinia. It has a bright white color and a slightly salty milky flavor. If unavailable, you can also use ricotta salata or feta as a substitute. Mozzarella would also be a good alternative although it has a milder flavor.
NB Traditionally these cheeses are made with animal rennet (even mozzarella) but you can find vegetarian versions.
Parmigiano Reggiano: Grated over the top before baking, this cheese adds a rich, nutty flavor. For a vegetarian version, use parmesan cheese without animal rennet.
Breadcrumbs: Sprinkled on top before baking, they add a crispy texture that contrasts with the creamy, soft filling of the eggplant boats.
Peperoncino Flakes: Optional for a spicy kick, these chili flakes can be adjusted according to taste to add heat to the dish.
Fresh Basil Leaves: Used as a garnish, basil adds a final touch of freshness to the recipe.
Expert Tips
Preparing the Eggplant: When hollowing out the eggplants to create boats, make sure to leave some eggplant flesh around the edges. This helps maintain the integrity of the boats, ensuring they don’t collapse or break while they cook.
Sauce Consistency: It’s important to make sure you simmer the sauce until it has thickened. A thicker sauce will cling better to the pasta and will allow the breadcrumb topping to become crunchy.
Step by Step Instructions
1) Preheat your oven to 180°C (355°F) and bring a large pot of salted water to a boil. Wash the eggplants, cut them in half, and carefully scoop out the flesh, cutting it into small cubes. Set the hollowed shells aside.
2) Boil the eggplant shells for about 5 minutes. Remove, drain, and let them cool. Keep the water simmering for cooking the pasta.
3) In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Fry the whole garlic cloves until fragrant. Add the cubed eggplant flesh and cook until it starts to brown.
4) Remove the garlic cloves, add the cherry tomatoes and peperoncino flakes if using, and cook until the tomatoes start to soften. Stir in the tomato passata and season with salt and pepper. Simmer for 15-20 minutes. Add the primo sale cheese to the eggplant and tomato sauce.
5) Meanwhile cook the pasta in the same boiling water used for the eggplant shells until al dente, according to the package instructions.
6) Drain the pasta and mix thoroughly with the eggplant and tomato sauce.
7) Fill each eggplant shell with the pasta. Grease a baking dish (or line it with baking paper) and place the stuffed eggplants on it. Sprinkle them generously with grated Parmigiano Reggiano and breadcrumbs.
8) Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
9) Serve the eggplant boats immediately, garnished with fresh basil leaves.
Storage and Leftovers
Allow the eggplant boats to cool to room temperature after baking. Transfer the cooled eggplant boats to an airtight container and store them in the refrigerator. They will keep well for up to 3 days.
Reheating:
Oven: For optimal texture, reheat the eggplant boats in the oven at 350°F (175°C) for about 10-15 minutes until thoroughly hot.
Microwave: If you need a quicker reheating method, microwave the eggplant boats on high for 2 minutes, then check and continue heating in 30 to 60-second intervals until thoroughly hot.
FAQs
Here in Italy, pasta is often served as a first course (primo), rather than a main course. Consequently, one of these eggplant boats makes a perfect starter. For a main course, I would suggest two per person. The ingredients in this recipe are for 4 anelletti pasta eggplant boats. Double the quantities if you want to make 4 main courses.
Yes, you can prepare these eggplant boats ahead of time. Assemble everything up to the point of baking and store the prepared boats in the refrigerator. When ready to eat, simply bake as directed.
Eggplants have a tendency to start to turn brown once the flesh is exposed to the air. Therefore, it’s best to have a pot of water on the boil and some olive oil ready to heat in a skillet or deep frying pan before preparing them. You can then start cooking the flesh and boiling the shells pretty quickly.
Alternatively, you can soak the eggplant flesh and shells in a bowl of water with a couple of tablespoons of salt until you are ready to use them. Then rinse well and pat the flesh dry before frying. This also helps to prevent it absorbing a lot of oil when frying it. However, I didn’t do this for these anelletti pasta eggplant boats.
More eggplant pasta/anellini recipes
If you love the look of this recipe, have a look at my favorite Italian eggplant recipes.
If you try this stuffed eggplant boats recipe at home, I’d love to hear how it turns out. Write a comment here on the blog or join and post a comment and photo on my Pastaliciousness Facebook group.
Buon appetito!
Stuffed Italian Eggplant Boats
These eggplant boats are a traditional recipe from Sicily. They use popular Italian flavors like tomato, garlic, basil, and Parmigiano with a special Sicilian cheese adding a unique, delicious flavor.
Ingredients
- 6 ½ oz anelletti pasta
- 2 eggplants (large)
- 8-10 cherry tomatoes (you can omit these)
- 10 ½ oz tomato passata I used Mutti
- 2 garlic cloves peeled
- 5 ¼ oz primo sale cheese or ricotta salata, mozzarella or feta
- Parmigiano reggiano grated – or vegetarian parmesan
- 1 teaspoon peperoncino flakes (optional)
- 2-3 tablespoon extra virgin olive oil (you may need more as eggplant absorbs the oil)
- salt for pasta and to taste
- black pepper to taste
- basil leaves (for presentation)
- breadcrumbs as required
Instructions
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Preheat your oven to 180°C (355°F) and bring a large pot of salted water to a boil. Wash the eggplants, cut them in half, and carefully scoop out the flesh, cutting it into small cubes. Set the hollowed shells aside.
-
Boil the eggplant shells for about 5 minutes. Remove, drain, and let them cool. Keep the water simmering for cooking the pasta.
-
In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Fry the whole garlic cloves until fragrant. Add the cubed eggplant flesh and cook until it starts to brown.
-
Remove the garlic cloves, add the cherry tomatoes and peperoncino flakes if using, and cook until the tomatoes start to soften. Stir in the tomato passata and season with salt and pepper. Simmer for 15-20 minutes. Add the primo sale cheese to the eggplant and tomato sauce.
-
Meanwhile cook the pasta in the same boiling water used for the eggplant shells until al dente, according to the package instructions.
-
Drain the pasta and mix thoroughly with the eggplant and tomato sauce.
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Fill each eggplant shell with the pasta. Grease a baking dish (or line it with baking paper) and place the stuffed eggplants on it. Sprinkle them generously with grated Parmigiano Reggiano and breadcrumbs.
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Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
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Serve the eggplant boats immediately, garnished with fresh basil leaves.
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Notes
If you have leftover pasta and sauce it will keep in the fridge for a day or two and you can bake it or heat in the microwave for another meal (we bake ours!)
Parmigiano Reggiano and Primo Sale cheese aren’t vegetarian because they are made with animal rennet. To make this recipe vegetarian, use vegetarian parmesan and mozzarella.
Omit the cheeses or substitute them with vegan cheese alternatives to make this recipe vegan.
Substitute the anelletti pasta with a gluten-free pasta variety to make this recipe gluten-free.
Nutrition
Calories: 388kcalCarbohydrates: 57gProtein: 14gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 64mgPotassium: 1074mgFiber: 10gSugar: 14gVitamin A: 768IUVitamin C: 21mgCalcium: 128mgIron: 3mg
Pin for Later:
If you are interested in buying some traditional pasta making tools check out my shop page (affliate links). Plus while you’re there why not order a copy of one of my pasta recipe cookbooks? They make great prezzies for pasta lovers!
Reader Interactions
Trackbacks
[…] As I love the vegetarian version with eggplants, this is what I am publishing today. If you want to try a version with meat, I recommend the recipe from my friend blogger Jacqui from The Pasta Project: Baked Anelletti from Palermo. She also has a fun recipe of Anelletti cooked inside an eggplant, and I will certainly going to try it: Baked Sicilian Anelletti Pasta in Eggplant Boats. […]