Macaroni and Eggplant

Macaroni and Eggplant
Photo by Martyn Thompson

Ingredients

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

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

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