Ingredients
Candied Tomatoes
- 1 pt ripe cherry tomatoes
- 1/4 cup extra-virgin olive oil
- Kosher salt, as needed
- Sugar, as needed
- 2 thyme sprigs, plus additional leaves as needed
- 4 garlic cloves
Eggplant Filling
- 1 large eggplant (about 2 1/2 lb)
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, smashed
- 8 basil leaves, thinly sliced
- 1 lb Pasta Sheets
- Egg wash: 1 large egg blended with 1 tbsp water
- Flour, as needed
- 1/4 cup extra-virgin olive oil
- 40 whole small olives, such as Taggiasche or Niçoise, pitted (about 3½ oz)
- 16 whole small basil leaves
Directions
- Preheat the oven to 250°F.
- Bring a large pot of water to a boil. Add the cherry tomatoes (working in batches) and blanch for no more than 10 seconds, just long enough to loosen the skin. Transfer to a bowl of ice water.
- Peel the tomatoes and combine them with 2 tablespoons of the oil, a pinch of salt, and a pinch of sugar. Line a baking sheet with parchment paper or foil. Pour the oiled tomatoes onto the baking sheet and add the thyme sprigs and the whole garlic cloves. Bake until the tomatoes have browned and shriveled, about 2 hours. Remove and discard the thyme sprigs. Transfer the tomatoes to a bowl and add the remaining 2 tablespoons oil and fresh thyme leaves. Toss together and set aside.
- Preheat the oven to 400°F.
- Wash and dry the eggplant and brush with 1 tablespoon of the oil. Place it on a rack in a baking sheet or roasting pan and bake until fully cooked, 30 to 40 minutes.
- Remove the eggplant from the oven and let it cool until it can be handled. Cut the eggplant in half lengthwise and scoop out and chop the pulp. Transfer the eggplant to a wire-mesh sieve and salt it lightly. Let the eggplant drain to lose some of the excess moisture, about 30 minutes.
- Combine the drained eggplant with the smashed garlic clove, the sliced basil, and the remaining 3 tablespoons of oil. Season with salt as needed. Set aside.
