(from What, No Meat? Traditional Italian Cooking the Vegetarian Way, appearing as “Gemelli with Eggplant, Tomatoes and Ricotta Salata.” All rights reserved.)
1 small eggplant (about 1 pound), peeled and thinly sliced
1 tablespoon plus 1 teaspoon salt
1/4 cup olive oil
1 cup chopped white onion
3 large garlic cloves, minced
1 pound gemelli
1 tablespoon salt for water
1½ pounds plum tomatoes, peeled, seeded, and chopped
Freshly ground black pepper to taste
2 tablespoons finely chopped fresh basil or 1 tablespoons dried basil
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1 cup crumbled ricotta salata
Place the eggplant in a colander set over a bowl and sprinkle 1 teaspoon of the salt over all the slices. Place a small plate on top of the eggplant and a heavy object on top of the plate. Let the eggplant drain for at least 1 hour. Remove the eggplant from the strainer and chop the slices into small pieces.
Heat the olive oil in large pan over medium heat. Add the onion and sauté until soft, about 3 to 5 minutes. Stir in the garlic and continue sautéing, stirring occasionally, until the garlic is soft and the onion is lightly browned, about another 5 minutes. Add the eggplant and sauté, stirring occasionally, until the pieces are golden brown, about 18 to 20 minutes. (If it dries out at any point, add a little more olive oil.)
While the eggplant is cooking, put up a large pot of water and bring it to a boil. Add the gemelli and the salt for the water and cook, stirring often, until al dente, about 10 to 12 minutes.
When the eggplant pieces are golden, add the tomatoes, pepper, and remaining tablespoon salt. Blend well, cover the pan, and continue cooking, stirring occasionally, for about 5 minutes. Lower the heat; mix in the basil and sage and simmer for 10 minutes.
When the pasta is cooked, drain well and transfer it to a large serving bowl. Pour the eggplant mixture over the pasta. Toss in the ricotta salata and mix. Serve hot.
Store leftovers tightly sealed in the refrigerator up to 5 days.
Makes 4 to 6 servings.
