Spaghetti with Eggplant and Goat Cheese

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Spaghetti with Eggplant and Goat Cheese

 

1/4 cup extra-virgin olive oil

1 clove garlic, sliced

2 28 oz. cans diced tomatoes

1 1/2 tsps. salt

1/4 tsp. pepper

1 cup loosely packed fresh basil

2 large eggplants, each about 1 lb.

12 ozs. spaghetti

1/4 cup crumbled goat cheese

 

In large saucepan, heat 1 tbsp. of the oil over medium heat; fry garlic just

until golden, about 3 minutes.

Stir in tomatoes, 1/2 tsp. of the salt, pepper and 1 large basil leaf; bring to

boil. Reduce heat and simmer until thickened and mixture can mound on spoon,

about 45 minutes.

Meanwhile, shred remaining basil; set aside.

Meanwhile, cut eggplant into 1-inch cubes; toss with remaining salt. Let stand

in colander in sink until moisture is released, about 20 minutes. Pat eggplant

dry, wiping off salt.

In skillet, heat remaining oil over medium-high heat until hot but not smoking.

In batches, fry eggplant until golden brown, about 4 minutes. With slotted

spoon, remove to paper towel-lined tray.

Meanwhile, in saucepan of boiling salted water, cook pasta until tender but

firm, about 10 minutes; drain and return to pot. Add tomato sauce and half each

of the eggplant and shredded basil; toss to coat. Pour into large serving dish;

sprinkle with cheese and remaining eggplant and basil. Toss to serve. Yields 4

to 6 servings.