Spaghetti With Eggplant and Goat Cheese

A recipe from the issue of March 2006 from Coup de Pouce.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil
• 1  garlic clove, sliced
• 2 (28 ounce)  diced tomatoes
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon ground black pepper
• 1  cup fresh basil leaf
• 2  big eggplants, diced (1 lb in total)
• 12  ounces spaghetti
• 1⁄4 cup  goat cheese, crumbled

Directions

1. In a big saucepan, heat 1 tablespoon olive oil at medium heat. Add garlic and cook for about 3 minutes or until golden. Add tomatoes, 1/2 teaspoon of salt, pepper and 1 big basil leaf. Bring to boil. Reduce heat and let simmer for about 45 minutes or until sauce has thicken. (You can prepare the sauce ahead of time, let cool and put in an hermetic container. It will be good in the fridge up to 3 days. Reheat sauce before continuing the recipe.).
2. Meanwhile, chop remaining basil. Set aside. Put eggplants in a strainer, sprinkle with remaining salt and stir to coat well. Leave to drain in the sink for about 20 minutes. Spronge up with paper towell. In a skillet, heat remaining oil at medium-high heat. Add eggplants, in many batches, and cook for about 4 minutes or until golden. Let drain eggplants in a plate with paper towell.
3. Meanwhile, in a big saucepan with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the saucepan. Add tomato sauce and half eggplants and the basil you set aside. Stir to coat well. When ready to serve, sprinkle with goat cheese and remaining eggplants and basil and stir.