Prep 15 mins
Cook 50 mins
I got this recipe from Woman's Day magazine October 2009 issue. We had all the ingredients on hand so we decided to give it a try and it was very good. This one has been placed in our "regularly visited" recipes box.
- 2 lbs eggplants (11 cups)
- 2 tablespoons salt (for soaking the eggplant)
- 3 tablespoons olive oil
- 3 garlic cloves, chopped
- 1 lb tomatoes, ripe, peeled (optional)
- 2 tablespoons tomato paste (I used about 4)
- 12 ounces spaghetti or 12 ounces spaghettini
- oil (for frying)
- 1⁄4 cup basil, chopped
- 1⁄4 cup parmesan cheese or 1⁄4 cup ricotta salata, grated
- 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.
- Bring a large pot of slightly salted water to a boil.
- 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.
- Meanwhile, when water comes to a boil, add pasta an cook as package directs.
- 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.
- 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.