Now that local eggplant is starting to happen...

This dish is reported to have been created and based on Vincenzo Bellini's heroine from his Opera "Norma".


Ingredients:
  • 2 medium-sized eggplants, 1/4 inch dice
  • 1 Onion - 1/4 inch dice
  • 3 cloves garlic, thinly sliced
  • 1 28 oz can of San Marzano (DOP) tomatoes. crushed by hand
  • 6-8 basil leaves, shredded
  • 1 pound rigatoni or ziti
  • 1/2 cup grated ricotta salata
  • Salt & Pepper to taste
  • Olive oil for frying
Method:

Bring 6 to 8 quarts of water to a boil.

In a sauté pan, heat olive oil until just before smoking.
Add the onions and garlic and cook until soft but not browned, about 4 to 5 minutes.
Add diced eggplant and cook, stirring regularly until softened and lightly browned, about 9 to 10 minutes.
Add tomatoes and basil and bring to a boil.
Simmer 10 to 15 minutes and season with salt and pepper to taste.
Salt the water and boil spaghetti according to package instructions until one minute short of al dente.
Drain well and pour hot spaghetti into pan with eggplant sauce.
Over high heat, toss pasta in eggplant sauce to coat and finish cooking - 1 minute. Add ricotta salata.
Check sauce for liquidity and adjust with pasta water if too dry.
Serve immediately
Serve additional ricotta salata for dressing each portion.