|Pasta||3⁄4 Pound (Different Shapes)|
|Garlic||2 Clove (10 gm), peeled|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Dried red pepper||1|
|Fresh tomatoes/Canned tomatoes||1 Pound, chopped|
|Basil sprig||1 Large|
|Vegetable oil/Sunflower oil||3⁄4 Pound (For Frying)|
|Mozzarella cheese||1⁄2 Pound|
|Black peppercorns||To Taste|
1 In a large saucepan, heat plenty of salted water for pasta.
2 Smash the garlic cloves with the flat of a heavy knife.
3 In a large, heavy bottomed saucepan, heat the extra virgin olive oil.
4 Add in the garlic and cook until pale golden brown.
5 Add the crumbled chili pepper.
6 Stir in the tomatoes and 2 basil leaves.
7 Season lightly with salt and freshly ground black pepper.
8 Bring to a gentle boil and then simmer, uncovered, for 15-20 minutes to allow the sauce to reduce and thicken considerably.
9 Stir occasionally.
10 Meanwhile, slice the ends off the eggplants.
11 Peel, and cut them lengthwise into slices about 1/4 in thick.
12 Cut these in turn into rectangles about 1 1/ 4 x 3/4 inches
13 In a deep fryer, heat oil to 350°F.
14 Fry the eggplant slices in batches until pale golden brown.
15 Drain well on paper towels.
16 Sprinkle with a little salt.
17 Cut the mozzarella cheese into small cubes or dice.
18 Tear all but a few of the remaining basil leaves into thin strips.
19 Put the pasta in the boiling water and cook until just tender.
20 Drain well.
21 Add to the tomato mixture, and stir over moderately high heat for a few seconds.
22 Add the eggplant pieces and the diced mozzarella.
23 Stir over slightly lower heat for a few seconds, until the mozzarella melts.
24 Serve hot in individual serving dishes.