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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 2 pounds of Italian eggplants (see note)
- Kosher salt
- 1/4 cup olive oil
- 2 large cloves garlic, peeled but not chopped
- Salt and freshly ground black pepper
- 1 pound dried rigatoni, preferably imported Italian
- 15 large sprigs Italian parsley, chopped
Method
- Peel the eggplants and slice them crosswise into disks less than one-half-inch thick.
- Layer the slices in a bowl, sprinkling coarse kosher salt over each layer.
- Place a plate over the slices and place a weight on top.
- Let sit for 30 minutes.
- Rinse the eggplant slices well and pat them dry with paper towels.
- Heat the oil in a large skillet over medium heat.
- Add the garlic cloves and saute for two minutes.
- Add the eggplant and saute for 15 minutes, turning once or twice.
- Season with salt and pepper to taste, then pour in one-half cup of cold water.
- Cover and cook 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a full boil.
- Add coarse salt to taste, then add pasta.
- Cook until al dente, about 9 to 12 minutes.
- Remove the garlic from the eggplant and discard.
- Drain the pasta well, place it in a shallow serving bowl and pour the eggplant sauce over.
- Toss well.
- Sprinkle with parsley and serve with additional ground black pepper.
