Not sure what you'll do with the tomatoes you've been ripening on your kitchen counter? Try this easy pasta dish. Combined with the eggplant and fresh basil, summer just doesn't taste any better than this.
Bring a large pot of well-salted water to a boil.
Heat 1/4 cup of the oil in a 12-inch skillet over high heat until shimmering hot. Add the eggplant and a generous pinch of salt. Reduce the heat to medium high and cook, stirring occasionally, until the eggplant is tender and light golden brown, about 6 minutes. Transfer to a plate. Reduce the heat to medium, return the pan to the stove, and add the remaining 2 Tbs. oil, the onion, red pepper flakes, and a pinch of salt. Cook until the onion is tender and golden brown, about 6 minutes. Add the tomatoes and another pinch of salt, and cook until the tomatoes start to break down and form a sauce, about 3 minutes. Add the garlic and cook for 1 minute. Return the eggplant to the pan, add the basil, and cook for 1 minute more to let the flavors meld. Taste the sauce and add salt if needed.
Cook the pasta in the boiling water until al dente. Reserve a small amount of the cooking water and drain the pasta. Put the pasta in a large bowl and toss with the eggplant mixture. If the pasta needs a little more moisture, add a splash of the pasta water. Taste and add salt if needed. Put the pasta on a platter or divide among shallow bowls and finish with a drizzle of oil. Sprinkle the Parmigiano or ricotta salata on top and serve immediately.
Serve with Grilled Garlic Bread on the side.
nutrition information (per serving):
based on four servings ;
sat fat g
Photo: Scott Phillips