From “Naples at Table,” by Arthur Schwartz. Serves 4.
Ingredients
1 pound eggplant, peeled or unpeeled, as desired, cut into 1/2-inch cubes
Salt
Oil for frying
2 large cloves garlic, lightly smashed
1/2 teaspoon red pepper flakes
1 pint (1 pound) cherry tomatoes, cut in halves or quarters
12 to 14 ounces spaghetti
2 tablespoons finely cut basil or parsley
8 ounces fresh mozzarella, cut into 1/4-inch cubes
Grated pecorino or ricotta salata for garnish
Directions
Salt the eggplant and let it drain in a colander for 30 minutes or longer. Dry it well with paper towels, pressing the eggplant to remove moisture.
In a skillet, heat about 1/2 inch of oil and fry the eggplant until it is soft and lightly browned. Remove the eggplant with a slotted spoon and drain on absorbent paper.
Pour out (and discard) all but about 2 tablespoons of the frying oil. Add the garlic and the pepper flakes and place over low heat. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
Add the tomatoes, immediately cover the pan, increase the heat to medium-high, and cook the tomatoes until they fall apart and become saucy, about 8 minutes.
Meanwhile, cook the spaghetti until al dente in plenty of salted boiling water.
Just before the pasta is done, add the eggplant cubes to the tomato sauce, lower the heat, and cook gently, still covered, for another minute or so.
Drain the spaghetti and turn it into a well- warmed serving bowl. Add the eggplant and tomato sauce, plus the finely cut herb. Toss well. Add the mozzarella or other cheese and toss again. Serve immediately, passing grated pecorino or ricotta salata.
