Macaroni and Eggplant

Ingredients

• 2 1 1/2-lb large eggplants (not Asian)
• 1 deep-fat thermometer
• ¼ cup fresh basil
• 2 ½ cups olive oil
• 3 garlic cloves
• 1 medium onion
• ¾ pound perciatelli or bucatini (long tubular pasta)
• + 3 more ingredients
• • finely grated Pecorino Romano or Parmigiano-Reggiano
  • 6 ½ teaspoons coarse sea salt (preferably Sicilian)
  • 1 28-oz can whole Italian tomatoes

Cut eggplants lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour. While eggplant drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smo...

View full recipe at Epicurious