Spaghetti With Eggplant & Tomato Sauce

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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
•  salt
•  pepper

Directions

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. Bring a large pot of slightly salted water to a boil.
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. Meanwhile, when water comes to a boil, add pasta an cook as package directs.
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. 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.