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eggplants salt vegetable oil extra-virgin olive oil garlic peperoncino flakes Italian plum tomatoes fresh basil ricotta salata skillet Pasta
Viewed: 13 - Published at: 9 months agoIngredients
- 2 or 3 small firm eggplants (1 pound total)
- 1 1/2 tablespoons coarse sea salt or kosher salt, or to taste
- 1 cup vegetable oil
- 1/3 cup extra-virgin olive oil, plus more for a final flourish
- 4 garlic cloves, crushed and peeled
- 1/4 teaspoon peperoncino flakes
- 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 pound ziti
- 6 large fresh basil leaves
- 2 cups ricotta salata (see Sources, page 340), freshly shredded on a hand grater
- A heavy-bottomed skillet or saute pan, 12 inches or wider, for frying the eggplant and then cooking the sauce and pasta
- A large pot, 8-quart capacity, with a cover, for cooking the pasta
Method
- Trim the eggplants, and slice them (skin on) into 1 1/2-inch chunks.
- Toss them with 1 teaspoon of salt, and drain in a colander for 30 minutes to an hour.
- Rinse, and pat them dry with paper towels.
- To fry the eggplant, pour the cup of vegetable oil in the skillet, and set over medium heat.
- Spread all the eggplant chunks in the hot oil, and leave them in place for a few minutes to start browning.
- Fry for about 10 minutes, tossing and stirring occasionally, until the eggplant is soft and cooked through and nicely browned on all sides.
- Lift the chunks out of the oil with a slotted spoon, and spread them on a platter lined with paper towels.
- Put the eggplant in a warm spot (such as a briefly heated oven) while you make the sauce and pasta.
- Discard the frying oil, and wipe out the skillet.
- Pour 6 quarts of water, with 1 tablespoon salt, into the big pot, and bring to a boil.
- Pour the olive oil into the skillet, toss in the garlic cloves, and set over medium-high heat.
- Sprinkle the peperoncino in, and cook until the garlic is lightly colored, then pour in the crushed tomatoes.
- Slosh a cup of water in the tomato container to rinse it clean, and stir that in along with another 1/2 teaspoon salt.
- Bring the tomatoes to a boil, then lower the heat and cook the sauce at a bubbling simmer for 12 minutes or so, until slightly thickened.
- Meanwhile, when the pasta water comes to a rolling boil, stir in the ziti.
- Cook until almost al dente, then lift them out with a spider, drain for a moment, and drop into the simmering tomato sauce.
- Toss together for a minute or two, until the ziti are cooked and coated with sauce.
- Turn off the heat.
- Tear the basil leaves into shreds, and scatter over the pasta along with a cup of the shredded ricotta salata.
- Drizzle a couple of tablespoons of olive oil all over, and toss well.
- Now spread the eggplant chunks on top of the pasta, and sprinkle over it the remaining ricotta salata.
- Serve immediately, spooning both pasta and a portion of eggplant chunks into individual warm pasta bowls.
