Easy Italian Recipes

 MAKES 4-6 servings

- 1 large or 2 medium eggplants (aubergines)
- Olive oil for frying, plus 1/3 cup (3 fl oz/80 ml)
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2-21/2 Ib (1-1.25 kg) fresh tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) plum (Roma) tomatoes, seeded and chopped, with juice
- Sea salt and freshly ground pepper
- 1 lb (500 g) spaghetti
- 1/2 cup (1/2 oz/15 g) fresh basil leaves, torn into small pieces
- 1/2 cup (2 oz/60 g) coarsely grated ricotta salata cheese, plus more for garnish
- 1/2 cup (2 oz/60 g) grated pecorino romano or Parmigiano-Reggiano cheese

Sicilians are masters of cooking eggplant, and their island home is the source of countless delicious and interesting ways to prepare it. In the past when meat was scarce, eggplant, with its meaty look and flavor, was often substituted. This recipe, named for the opera Norma, by Catania-born Vincenzo Bellini, is typical of Sicilian cooking. Ricotta salata is a salted, pressed form of ricotta. if it is unavailable, a mild feta cheese can be used instead.

Trim the eggplant, then cut crosswise into slices 1/2 inch (12 mm) thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt, and let stand for 30 minutes to drain. Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.

Line a large platter or tray with paper towels and set it next to the stove. Pour the olive oil to a depth of 1/2 inch (12 mm) into a large, heavy frying pan and piace over medium heat until hot. Working in batches, add the eggplant slices in a single layer, being careful not to crowd the pan. Fry, turning once, until lightly browned on both sides, about 8 minutes total. Using tongs, transfer the slices to the towellined platter to drain. Fry the remaining slices in the same way, adding more oil oil to the pan as needed.
In a frying pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes and season with salt and pepper. Reduce the heat to low and simmer, uncovered, until the sauce has thickened, about 20 minutes.

Meanwhile, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the spaghetti, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Just before the pasta is ready, remove the sauce from the heat. Cut the eggplant slices into strips and stir the strips into the tomato sauce along with the basil.
Drain the pasta and transfer it into a warmed serving bowl. Add the sauce, the 1/2 cup ricotta salata, and the pecorino romano and stir and toss well to combine. Garnish with more ricotta salata and serve at once.

Buon appetito!