that did it, but it was really good. I'm on an eggplant kick again. I had a 1 1/2 lb eggplant, so used less salt to sweat it, made the entire amount of sauce and used 3/4 lb of spaghetti and all of the basil and ricotta salata. This didn't need any extra salt, but a few red pepper flakes were a nice addition at the table.
PASTA ALLA NORMA
This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.
2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes
2 tablespoons coarse kosher salt plus additional for cooking pasta
5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
4 garlic cloves, minced
8 (or more) small peperoncini, minced
2 14 1/2-ounce cans diced tomatoes in juice
1 pound spaghetti
1 cup torn fresh basil leaves
1 cup crumbled ricotta salata*
*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.
Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.
Makes 6 servings.
http://www.epicurious.com/recipes/recipe_views/views/235853
PASTA ALLA NORMA
This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.
2 medium eggplants (about 1 pound each), cut into 1/2-inch cubes
2 tablespoons coarse kosher salt plus additional for cooking pasta
5 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
4 garlic cloves, minced
8 (or more) small peperoncini, minced
2 14 1/2-ounce cans diced tomatoes in juice
1 pound spaghetti
1 cup torn fresh basil leaves
1 cup crumbled ricotta salata*
*A salted, dry ricotta cheese; available at some supermarkets, Italian markets, and specialty foods stores.
Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.
Makes 6 servings.
http://www.epicurious.com/recipes/recipe_views/views/235853