Slice the eggplant and
place on a cutting board propped on a slant, cover with
salt and leave under a weight for one hour until the bitter
water seeps out. Brown the garlic in oil, add the tomatoes
and salt. Bring to a simmer over medium heat and continue
cooking, stirring occasionally, until the sauce has reduced
by a third. Add pinch of pepper, remove from heat and set aside.
Wash the slices of eggplant and pat dry;
fry in hot oil, place on paper towels to dry, then chop
coarsely and set aside. Cook the spaghetti in a large pot
of boiling salted water until just al dente, and drain.
Quickly toss in a large skillet half of the tomato sauce,
the eggplant, a few basil leaves and half of the grated
cheese over a brisk flame. Then put the pasta in the serving
dish, cover with the remaining half of the sauce, the rest
of the grated ricotta, sprinkle with a few more basil leaves
and serve.
Serves: 6
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