Spaghetti with Eggplants (Sicily)

Pasta

Ingredients

Eggplants - 6

Salt and pepper

Olive oil 

Garlic, crushed - 2 cloves

Ripe tomatoes - 2 pounds

Basil, finely chopped - 2-3 sprigs

Spaghetti - 1 1/2 pounds

Grated pecorino or parmesan cheese - 3/4 cup

Wipe the eggplants, peel them and cut them into thin slices. Sprinkle with salt and leave in a colander or on a tilted plate for 1 hour to drain off their bitter juices. Wipe the slices dry and fry in hot oil, a few at a time, until brown on both sides. Drain on paper towels.

Pour about 1/2 cup oil into a small pan, saute the garlic cloves until brown and discard them. Peel and chop the tomatoes, discarding seeds. Stir the tomatoes into the oil and cook for 20 minutes. Add salt, plenty of pepper and basil to taste.

Bring a large pan of salted water to a bubbling boil. Add the spaghetti and cook until tender but still firm. Drain and dress immediately with the fried eggplants, the tomato sauce and the cheese. Serve at once with plenty of additional grated cheese.

Serves 6