 | 2 medium eggplants |
| kosher salt |
| oil for deep frying |
| 60 ml olive oil |
| 2 garlic cloves, peeled and bruised |
| 1 chilli pepper, cut in half |
| 500 gr. ripe tomatoes, peeled, seeded
and coarsely chopped |
| a few small basil leaves |
| salt |
| 410 gr. bucatini (hollow spaghetti) |
| 90 gr. freshly grated salted ricotta |
|
| Slice the eggplants, sprinkle the
slices on both sides with kosher salt and place them on a sloping chopping board o drain
for 2 or 3 hours to rid them of their bitter juices. Wash the slices under running water,
then dry completely on paper towels |
| deep fry in hot oil until golden,
place on paper towels to drain |
| meanwhile, in a shallow terracotta pan
or a saucepan, make the tomato sauce: heat the olive oil then add the garlic cloves and
the chilli pepper. then cook on medium heat until the garlic begins to become golden
brown, then remove them from the pan and discard. |
| add the tomatoes and the basil and
season with salt. The tomato sauce will be ready in 15 or 30 minutes. discard the chilli
pepper once the sauce is thoroughly cooked. |
| cook the bucatini in a large pan in
boiling salted water until al dente, drain. |
| layer the pasta in a tureen adding a
few slices of fried eggplant, a little of the sauce and a coating of ricotta between the
layers. continue in this manner until the ingredients are used. serve. |
|
