Recipe of the Week: Spaghetti Alla Siciliana (Pasta with Eggplant, Tomatoes, Basil and Ricotta Salata)
Serves eight.
1 pound spaghetti
1/2 cup extra virgin olive oil
1 onion finely chopped
2 cloves garlic, minced
2 pound red ripe tomatoes, seeded and chopped
1 cup tomato sauce
2 eggplants, cut into slices
1 red chili pepper, seeded and chopped
1/4 cup fresh basil, thinly sliced
6 tablespoons freshly grated ricotta Salata
1/2 teaspoon fresh ground pepper
1 teaspoon salt
In a sauce pan, heat oil then add the onion and chili pepper and cook until soft but not browned. Add the garlic, chopped tomatoes and tomato sauce and cook for 25 minutes at medium heat. Season with salt and pepper.
While sauce is cooking, grill eggplant, brushed with olive oil. Cut sliced into bite sized pieces.
Drain the pasta, toss with sauce. Top each serving with a few pieces of grilled eggplant, basil and sprinkle with cheese. Serve at once, offering additional cheese if desired.