Eggplant & Basil Pasta

Sicily's answer to what to do with a glut of eggplant. The basil goes into the sauce, into the toss, and onto the plate — three additions, three different flavors.

Why the basil matters here. Fried eggplant is rich and slightly sweet; it needs something green and volatile to keep the bowl from feeling heavy. Basil is the only herb that reads as fresh against that much olive oil.

Home kitchen · 4 to 6 servings

• 2½ cups Fresh basil, divided across sauce, toss and garnish
• 1 lb Rigatoni or bucatini
• 2 large Eggplant, cut in 1-inch cubes
• 1½ lb Cherry tomatoes, halved
• 4 cloves Garlic, sliced
• 1 cup Olive oil for frying
• 1 cup Ricotta salata or Parmigiano, grated
• to taste Sea salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Salt the cubed eggplant and drain in a colander for 30 minutes. Pat completely dry.
2. 2 Fry in batches in hot olive oil until deep gold on all sides. Drain on a rack, not paper, so it stays crisp.
3. 3 In the same pan with a little of the oil, soften the garlic, add the tomatoes and a third of the basil, and cook 12 minutes until saucy.
4. 4 Boil the pasta short of al dente, then finish it in the sauce with a splash of pasta water and most of the fried eggplant.
5. 5 Off the heat, fold in another third of the basil and half the cheese. Plate, then top with the reserved eggplant, the last of the basil and the rest of the cheese.