Spaghetti With Eggplant & Tomato Sauce

Ingredients

• 2 lbs eggplants (11 cups)
• 2 tablespoons salt (for soaking the eggplant)
• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 lb tomato, ripe, peeled (optional)
• 2 tablespoons tomato paste (I used about 4)
• 12 ounces spaghetti or spaghettini
• oil (for frying)
• 1/4 cup basil, chopped
• 1/4 cup parmesan cheese or ricotta salata, grated
• salt
• pepper

Directions

1. 1

   Put eggplant into a colander over a plate. Sprinkle with 2 tablespoons salt; toss. Set aside to drain 30 minutes. Rinse and pat dry with paper towels.

2. 2

   Bring a large pot of slightly salted water to a boil.

3. 3

   Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and cook 1 to 2 minutes over medium-low heat until light golden. Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.

4. 4

   Meanwhile, when water comes to a boil, add pasta an cook as package directs.

5. 5

   While pasta cooks, heat 1/2 inch vegetable oil in another large skillet (you'll use about 2 cups of oil). Add eggplant and fry until golden, about 8 minutes. Remove with a slotted spoon to paper towels to drain. Stir eggplant into tomato sauce.

6. 6

   When pasta is cooked, reserve 2 tablespoons pasta cooking water, then drain. Return pasta to pot. Stir in sauce, reserved water, basil and cheese. Season with salt, pepper if desired.