The Pasta Queen

Name: The Pasta Queen
Ingredients: 2 pounds eggplant peeled and cut into 1-inch cubes; Salt to taste; Olive oil as needed; 1 ½ pounds plum or Roma tomatoes quartered; 2 garlic cloves; 1/2 cup packed fresh basil leaves plus more for garnish; 1 pound uncooked ziti penne rigate,maccheroni; 1 ½ ounces Ricotta Salata cheese grated with a Microplane grater (about 1 cup)

thepastaqueen.cooking

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Servings: 4

Ingredients

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2 pounds eggplant peeled and cut into 1-inch cubesSalt to tasteOlive oil as needed1 ½ pounds plum or Roma tomatoes quartered2 garlic cloves1/2 cup packed fresh basil leaves plus more for garnish1 pound uncooked ziti penne rigate,maccheroni1 ½ ounces Ricotta Salata cheese grated with a Microplane grater (about 1 cup)

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Instructions

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Step 1

Place chopped eggplant in a large strainer and toss in a generous pinch of salt. Toss to coat, then let sit and drain for 1 hour. If possible, place a little weight on the strainer to help extract excess moisture. Once the eggplant has drained for 1 hour, rinse in cold water, then pat dry with a tea towel.

Step 2

Pour a few tablespoons of olive oil into a large skillet and set over medium heat. Add garlic and sizzle garlic for 1 to 2 minutes; take care not to burn the garlic.

Step 3

Add the tomatoes and cook, stirring occasionally, until tomatoes are fully broken down and very soft, about 10 minutes.

Step 4

Using a spider or slotted spoon, transfer tomatoes to a large heatproof bowl; reserve liquid in skillet. Place a food mill over the skillet and pass the tomatoes through the food mill into the skillet, discarding tomato skins and other solids. Season with salt, and reduce heat to medium-low.

Step 5

Cover partially, and cook, stirring occasionally, until thickened and reduced, about 10 minutes. Stir in basil leaves and cook for 5 more minutes. Remove from heat, and cover to keep warm.

Step 6

While tomato sauce cooks heat a few inches of olive oil in a high-sided skillet or large Dutch oven over medium-high, about 5 minutes. Add 3 to 4 cups of eggplant to the skillet in a single layer. (Eggplant should be almost fully submerged in oil.) Sprinkle with 1 teaspoon of non-iodized salt. Fry, stirring occasionally, until eggplant cubes are golden brown and soft to the touch with a crispy exterior, 8 to 10 minutes. Using a spider or slotted spoon, transfer eggplant to a large plate to drain. Repeat with the second batch of eggplant and 1/2 teaspoon salt. Repeat until all of the eggplants has been fried.

Step 7

Cook pasta in a large pot of salted water according to package directions for al dente. Drain.

Step 8

Add pasta to the skillet of tomato sauce along with a ladle of pasta water and stir with the passion of an Italian to emulsify the sauce. Fold in fried eggplant.

Step 9

To serve, transfer pasta to a rimmed platter or large shallow bowl. Top with Ricotta Salata, and garnish with fresh basil leaves.