Ingredients
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2 large eggplants (aubergines)
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1/2 cup onion, thinly sliced
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1/3 cup vegetable oil, more as necessary
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2 tablespoons olive oil, more as necessary
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tomato sauce
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1-26 ounces canned or boxed chopped tomatoes, about 6 cups
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3 garlic cloves, finely minced
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1 tablespoon olive oil
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2-3 leaves fresh basil
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salt, to taste
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final steps
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3-4 tablespoons ricotta cheese, or more depending on preference
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3 tablespoons grated Parmiggano Romano cheese, plus more for serving
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4 whole basil leaves (optional for garnish)
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salt, to taste
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ground pepper, to taste
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pasta
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1 pound rigatoni pasta
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handful salt for pasta water
Directions
1
Done
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soaking eggplantsCut the eggplants into 1 inch sized cubes. You do want to remove the green part (the cap) of the eggplant. |
2
Done
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In order to remove bitterness in the eggplant the following step is important. Place eggplant cubes in a colander within a large bowl. Cover pieces with salt. You want to work in layers to assure eggplant pieces are covered. Set aside for 1 hour. |
3
Done
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tomato saucePlace 1 tablespoon of olive oil in a medium saucepan - make sure the oil covers bottom of the pan, add more oil if necessary. Add the tomatoes. You can also substitute with you favorite store-bought sauce. |
4
Done
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When tomatoes begin to soften in 3-4 minutes, add the garlic, basil leaves and sprinkle of salt. Lower the heat and simmer for at least 45 minutes. |
5
Done
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eggplant sauceAfter one hour, discard the dark juice from the eggplant and rinse off. Squeeze out any excess water in eggplants. |
6
Done
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In a medium saute pan, add the vegetable oil and place over medium heat. Vegetable oil should come up about 1/4 inch (6mm) from bottom of pan - add more if necessary. |
7
Done
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Working in batches, place eggplants in one single layer - loosely fitting the pan, you want to be able to turn them and mix evenly. |
8
Done
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Cook until tender and slightly brown, gently on all sides. It should take about 4-5 minutes. Adjust heat and oil as necessary. |
9
Done
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Transfer cooked eggplants to a plate lined with paper towel to drain. |
10
Done
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Take another pan (or wipe clean the same one used for eggplants), place the 2 tablespoons olive oil and the sliced onions over low to medium heat. Cook until onions become golden brown, about 5-6 minutes. |
11
Done
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Add the eggplants to the pan, mix well and then pour in the tomato sauce. Toss all together for a minute or two. You can make the sauce up to a day in advance and reheat. |
12
Done
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pastaBring a large pot of water to a boil, 4 quarts (about 2 litres). You want plenty of water, pasta needs to move around or it may become mushy. If you do not have a large pot, use two small ones. |
13
Done
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Add a generous bit of salt - or a general rule is 1 heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea." |
14
Done
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Add the pasta, mix around, set timer for 7 minutes but test the pasta (remove one piece and bite into it) after 5 minutes. |
15
Done
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Once the pasta is al dente (slightly chewy and resistant to the bite) take out 1 cup of the pasta water (set aside in case you need to loosen the sauce), and then remove pasta immediately and drain. |
16
Done
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Place pasta in the saute pan with the eggplant sauce, toss well. If sauce seems too thick, you can add 1-2 tablespoons to sauce to loosen - especially if you cooked the sauce in advance and/or refrigerated. |
17
Done
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Plate pasta individually or in a large serving dish, scoop out ricotta in small teaspoons all around the sauce, sprinkle with romano cheese and serve. I like to also top with a few large leaves of fresh basil. |