Spaghetti with Fried Eggplant and Tomato

Servings: 4 to 6 » Preparation: 2 hrs » Cooking: 1 hour » Level: Easy
Ingredients:
  • 1 large eggplant (aubergine), weighing about 1 lb (500 g), thinly sliced
  • 2 tablespoons coarse sea salt
  • 1 cup (250 ml) olive oil, for frying
  • 2 lb (1 kg) firm-ripe tomatoes, peeled and coarsely chopped
  • 1 red onion, thinly sliced
  • 2 cloves of garlic, finely chopped
  • Leaves from 1 small bunch basil, torn
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sugar
  • Salt
  • 1 lb (500g) spaghetti or bucatini
  • 1 cup (125 g) freshly grated Parmesan

Procedure:
  1. Place the eggplant slices in a colander and sprinkle with the coarse sea salt
  2. Let drain for 1 hour
  3. Shake off as much salt as possible
  4. Heat the oil in a large deep frying pan until very hot
  5. Fry the eggplant in small batches until golden brown, 5-7 minutes per batch
  6. Drain on paper towels
  7. Stir together the tomatoes, onion, garlic, basil, oil, sugar and salt in a medium saucepan
  8. Cover and simmer over medium heat until the tomatoes have broken down, about 15 minutes
  9. Uncover and simmer over low heat until reduced, about 40 minutes
  10. Transfer to a food processor and chop until smooth
  11. Meanwhile, cook the pasta in a large pot of salted boiling water until al dente
  12. Drain and add to the sauce
  13. Toss well
  14. Top with the fried eggplant and sprinkle with the Parmesan
  15. Serve hot