My son was about 8 or so years old when we started watching you. He just came in from school and was like is that Mrs. Vitale 😂😂 your quesadilla recipe from years ago was his first time following a recipe and it gave him a joy for cooking that he still fully embraces at 19! Thanks for the years of tasty recipes! We are definitely making this for dinner tomorrow. Much love from Brownsville, Brooklyn ❤
What an incredible recipe! The combination of eggplant and fresh tomatoes was simply divine, and the creamy touch of the pasta made it even more irresistible! I already want to try it at home. Congratulations, your channel is an inspiration! 👏🍝🍆🍅
Thank you for this! We have a surplus of tomatoes and idk what to do with them. We’re also fortunate enough to be growing our own garlic and eggplant as well 😊
…they just delivered your book “At My Italian Table” today and I hopped in RU-vid to kinda hear your voice and get a feel for your style…now subbed and making whipped ricotta with honey and pistachio…so fun…heard about you from Alexandra Stafford’s reference…❤💋❣️💯🍅🌶️
Laura!!! Omg I’m so glad I found ur page again. I was obsessed with you vids when I was in elementary school. Your penne vodka pasta recipe was my fav🥰
I love eggplant pasta, make it all the time, but I do prefer it in chunks, as I love tasting the tomato and eggplant…. I roast mine in chunks and add it the garlic and olive in the pan… I love the way you made too… pasta and vegetables is my favourite foods 😂
I prefer it the way you make it as well. I like tasting the eggplant chunks. And I would cut up the garlic for more flavor. This recipe is not my jam unfortunately
Looks interesting! I've made many of your dishes, I'm going to make this one too. Although after the first time, I'm thinking to take out the tomatoes and add roasted red peppers instead.
I am going to make this but to get the bitterness out of the eggplant wouldn't it be a good idea to put the pieces in cold salt water for a half hour before baking? In order to scoop out all the seeds (where the bitterness is) a lot of the eggplant flesh would have to be thrown out too. If you soak them before baking you can get away with only removing part of the seeds and not having any bitterness.
Does Mia like this dish? I use to roast my eggplant and squash then purée it up into my tomato sauce when my daughters were younger to get more veg into them. I still do it with leftover ratatouille
If you want your pasta water to be starchy then why did you boil the pasta in like two gallons of it? In that much water the little bit of starch the pasta releases will never make a difference.
