Recipe: Thin Spaghetti with Eggplant, Fresh Tomatoes and Mozzarella

THIN SPAGHETTI WITH EGGPLANT,
FRESH TOMATOES AND MOZZARELLA
(SPAGHETTINI ALLE MELANZANE E MOZZARELLA)

1 1/2 lbs fresh, ripe plum tomatoes
1 tsp finely chopped garlic
2 tbsp extra-virgin olive oil
Salt
Vegetable oil for frying
1 lb eggplant
1 lb thin spaghetti, uncooked
6 oz fresh, whole-milk mozzarella
2 tbsp freshly grated pecorino-romano cheese

Fill a pot for the pasta with at least 4 quarts water and place it over high heat.

Peel the tomatoes, remove the seeds, and cut them into 1/2-inch dice.

Put the garlic and olive oil in a 10-inch saute pan and place it over medium-high heat. When the garlic just begins to turn color, add the tomatoes, season with salt, and cook until the tomatoes are no longer watery, 10 to 15 minutes. Remove the pan from the heat.

While the tomatoes are cooking, pour at least 1/4-inch vegetable oil into a frying pan and place it over high heat. Peel the eggplant and slice it lengthwise about 1/2-inch thick. When the oil in the pan is hot enough to make the eggplant sizzle, carefully slide in a few of the eggplant slices. Saute until the bottom has lightly browned, then turn the slices over and brown the other side. Remove the slices, holding them over the pan until the oil stops dripping, and place them on paper towels on a plate. Repeat until all the eggplant is done.

Add 1 tablespoon salt to the boiling water and put in the pasta, stirring until all the strands are submerged. Cook the pasta until it is al dente.

Meanwhile, cut the fried eggplant into strips about 1 1/2-inches long and 1/2-inch wide and add them to the tomatoes. Cook for a few minutes over medium-low heat.

Cut the fresh mozzarella into small dice. When the pasta is al dente, drain it well and toss with the sauce, adding the mozzarella and pecorino. Serve at once.

Servings: 4-6
Source: Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less by Giuliano Hazan