This recipe is based on the one from Marcella Hazan’s Essentials of Classic Italian Cooking, adjusted for laziness and greasiness.
Serves 6, supposedly, but as a main course more like 3 (adjust amount of pasta accordingly).
1 to 1.5 pounds eggplant
1/2 cup onion
1.5 teaspoon garlic
2 cups canned whole plum tomatoes, drained
3 tablespoons pecorino romano cheese, grated
3 tablespoons ricotta (or grated ricotta salata*)
some basil leaves
1 to 1.5 lbs pasta (rigatoni or spaghetti)
*Ricotta salata is a kind of salty hard ricotta popular in Sicily and required by the most traditional versions of this recipe. You can find it in Italian grocery stores. I did find some but it cost $8 (this is not only Lazy Cooking with Zerbinetta but also Cheap Cooking with Zerbinetta) so I used regular ricotta instead, which tasted fine. You could also try feta or even fresh mozzarella.
Peel the eggplant (or not) and chop it into small cubes. If desired, salt, let sit for a while, and dry off to make it less bitter.
Start heating up some water to cook the pasta.
Brush the eggplant with olive oil and spread it out on a broiler tray or baking sheet. Heat up the broiler and put in the eggplant in for around 10 minutes or until slightly browned. (You could also dust it in flour and fry it in vegetable oil, but broiling is less greasy.)
|I may have overcooked it a little bit but it tasted fine.|
When the tomatoes and onions look done, add pepper and the cooked eggplant and stir. Turn the heat down or off if it looks like it might burn.