Spaghetti With Eggplant
|Ripe tomatoes||1 Pound|
|Tomatoes||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
|Green chili pepper||1⁄2 (Fresh)|
|Garlic||2 Large, peeled and minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Pecorino cheese||1⁄4 Cup (4 tbs), grated|
|Fresh basil leaves||4|
|Extra virgin olive oil||3 Tablespoon|
|Oil||2 Tablespoon (For Frying)|
|Black peppercorns||To Taste|
|Tomatoes||1 1⁄4 Can (12.5 oz)|
1 In a pan, bring plenty of salted water to a boil.
2 Slice the ends off the eggplants and peel them.
3 Cut lengthwise into slices about 1/4 in thick.
4 Cut these slices into rectangles measuring approximately 1 1/2 x 1 inch.
5 In a frying pan, heat the oil.
6 Fry the eggplants briefly in batches in very hot oil.
7 Remove with a slotted spoon or ladle and place for draining on paper towels.
8 Sprinkle with a little salt and freshly ground black pepper.
9 Blanch the tomatoes and peel.
10 Seed the tomatoes and cut the flesh into small pieces.
11 Remove the stalk and seeds from the chili pepper and chop finely.
12 In another pan, heat the extra virgin olive oil.
13 Add the chili pepper and fry gently with the minced garlic for a few seconds.
14 Add the tomatoes and a pinch of salt and cook briskly, uncovered, for 7 minutes, stirring frequently.
15 Pour in the wine and stir.
16 Continue to cook over moderately high heat until the sauce has thickened again.
17 Stir in a good pinch of oregano and remove from the heat.
18 Put the spaghetti in boiling water and cook until tender but still firm.
19 Drain and return to the pot.
20 Add in the tomato sauce along with 1/4 cup grated Pecorino cheese.
21 Season with freshly ground black pepper.
22 Serve hot in individual serving dishes.