Pasta Alla Norma
INGREDIENTS
-1 large eggplant, sliced
-5 cloves garlic, minced
-2 Tbsp olive oil
-2 28 oz cans whole peeled tomatoes
-pinch of red pepper flakes
-Peanut, Canola or Corn oil for frying.
-1 lb Ziti
-1/2 cup pasta water
PROCEDURE
-Slice eggplant into disks. Slice the largest onces in half. Set in a collander and douse with salt. Let sit for 20 minutes so water can drain out.
-While eggplant is draining, mince garlic. Heat olive oil on medium in a pot and let it get hot. Add garlic and sautee until brown, 3-4 minutes. Add tomatoes and mash with a potato masher. Add red pepper flakes and increase heat so sauce comes to a boil. Once boiling, reduce heat and simmer.
-After 20 minutes, pat eggplant slices dry with paper towels.
-Cook pasta to package directions until al dente.
-In a pot, pour enough corn oil so there's about 1/2 inch all around. Turn heat to high and let it get very hot, give it 5 minutes or so. Fry eggplant in batches, 5 or 6 slices at a time. You shouldn't have to fry longer then 3-4 minutes on each side. Lay fried pieces on a paper towel to soak up excess oil.
-Once pasta is done, scoop 1/2 cup pasta water and
add it to the tomato sauce. Drain the pasta and add it
to the sauce as well. Stir and simmer for a few
minutes and serve with a few slices of eggplant. Store
together so sauce gets the yummy eggplant taste
