From The Nest Ingredients 3 medium eggplants (round violet ones if possible) Directions Serves 4.
Eggplant is an ingredient I rarely cook with. Since it's currently in season, I'm trying to use it more. I'm starting with this classic Italian preparation, known by some as pasta a la Norma. The sauce is made from fresh tomatoes and shallow-fried eggplant. It's seasoned with basil leaves and lots of cheese. I plan on serving mixed greens on the side and a full-bodied, unoaked Chardonnay. Want to see the recipe I'm using? It's vegetarian-friendly and can be found right here.
Spaghetti With Eggplant and Tomato Sauce
1 lb. very ripe tomatoes (add 2 tablespoons of tomato paste if not red enough)
3 tablespoons olive oil
3 garlic cloves, chopped
12 oz. spaghetti or spaghettini
3 tablespoons freshly chopped basil
3-4 tablespoons freshly grated ricotta salata, aged pecorino or Parmesan cheese, plus extra to serve
Sea salt and freshly ground black pepper
Vegetable oil, for frying
From The Nest
3 medium eggplants (round violet ones if possible)