Anna (Caro) Buttice, Montallegro, Agrigento
Sicilian eggplants are normally round with a wide base and have purple skins streaked with white. They are sometimes referred to as Zebra or Graffiti eggplants.
(Yield: 4 servings)
4 small Sicilian eggplants
(peeled and halved lengthwise)
½ cup of salt (plus 1 tablespoon)
5 tablespoons extra-virgin olive oil
5 garlic cloves (roughly chopped)
5 cups tomato sauce
1 cup water
1 teaspoon chili flakes
1 teaspoon freshly ground pepper
6 medium basil leaves
1 pound bucatini pasta
Pecorino Romano cheese
1. Salt eggplant halves and set in colander to purge bitterness (approx. 1 hour).
2.Warm 2 tablespoons oil in saucepan over medium-high heat. Add garlic and cook until fragrant. Add tomato sauce, water, chili flakes, and pepper. Once boiling, reduce heat to low and simmer, partially covered, for 2 hours. Stir often.
3.Warm remaining oil in large skillet over medium heat, cook eggplants cut-side-down for approx. 8 minutes, turn, and cook other side until lightly browned. Set aside.
4.When sauce is almost finished, bring large pot of salted water to boil and add pasta.
5.Add eggplants and basil leaves to sauce.
6.When pasta is al dente, drain and return to pot, adding a little sauce.
7.Divide pasta into 4 servings. Top with sauce and 2 eggplant halves.
Serve with freshly grated Pecorino Romano cheese.