2 large, firm eggplants Serves 4.
Fresh eggplant is the star in this delicious vegetarian pasta. The purple vegetable is pan-fried and seasoned with dried oregano. The sauteed eggplant acts as the base of the thick, tomato-y pasta sauce. A handful of aromatic basil and a liberal dusting of Italian cheese finishes off the pasta. This scrumptious dish is like eating a bowl of summer. To learn the technique, read more.
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups fresh chopped tomatoes
sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated
2 large, firm eggplants