Having the day off work today (which equals time to make a nice meal) plus a bunch of eggplant begging to be picked in the garden, this seemed like the perfect recipe.  It was adapted from one by Marcella Hazan. I think it would be a great one for the fall and winter months, but it tasted pretty darn good on this hot Denver summer day.

Step 1: Prepare the Eggplant

I’m not sure if this step is necessary, so if you are short on time then feel free to try skipping it. It is intended to get rid of the bitterness you can sometimes find in eggplant.  Cut about a pound of eggplant into uniform bite-sized cubes and place in a colander that is sitting in the sink or over a plate.  Sprinkle the eggplant with salt, about 2 tablespoons, and mix. Leave the eggplant sitting there for about an hour. When you come back there should be a lot of brownish water on the plate or in the sink.  Rinse the eggplant thoroughly and pat dry with paper towels.

Step 2: Make the Tomato Sauce

Dice a half of a large onion and mince two garlic cloves.  Sautee over medium high heat in about 4 tablespoons of olive oil until the garlic is a very light brown.  Add 1 and a half large cans of crushed tomatoes and mix.  Bring to a steady simmer and the reduce the heat to medium low.  Let cook about thirty minutes.

Step 3: Fry the Eggplant

While the sauce is cooking, put water on to boil for the pasta.  Fill a pot or shallow pan with 1/2 inch of vegetable oil and heat over high heat.  When you think the oil is hot, add one piece of eggplant and if it starts bubbling and sizzling immediately, you are ready. Don’t move on until the oil is hot enough to make the eggplant sizzle right when it is dropped in.  Then add eggplant to the oil, being careful not to crowd the pieces.  Cook them until the eggplant is really soft when poked with a fork, and is creamy in the middle when you cut into it.  Remove from the oil and drain on paper towels. Continue until all the eggplant is cooked.

Step 4:  Assemble the Sauce

The pasta should be done cooking by now, so drain it and put it right back into the pot.  Mix in the tomato sauce, and then mix in a large spoonful (3-4 tablespoons) of ricotta cheese and about 2/3 cup of grated parmesan cheese.  Stir until the ricotta is evenly mixed in, then carefully stir in the eggplant, and about 7 basil leaves, cut into slivers.  Serve immediately and enjoy!