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Bucatini with Eggplant

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  2 Hours 30 Minutes
Yield:  Serves 4

This is a typical Sicilian dish made with bucatini (hollow spaghetti) and featuring eggplants as the main ingredient. The name "Norma" derives from the Catanians' custom of using the title of the opera Norma, written by Vincenzo Bellini, who was a native of Catania, to describe anything they consider especially beautiful or good.

RECIPE INGREDIENTS

2 medium eggplants

kosher salt

Oil, for deep frying

1/4 cup olive oil

2 garlic cloves, peeled and bruised

1 chili pepper; cut in half

1 lb ripe tomatoes, peeled, seeded and coarsely chopped

A few small basil leaves

salt

13 oz bucatini

3/4 cup freshly grated, salted ricotta

Bucatini with Eggplant Recipe at Cooking.com

DIRECTIONS

Slice the eggplants, sprinkle the slices on both sides with kosher salt and place them on a sloping chopping board to drain for 2 or 3 hours to rid them of their bitter juices. Wash the slices under running water; then dry completely on paper towels.

Deep-fry in hot oil until golden; place on paper towels to drain.

Meanwhile, in a shallow terracotta pan or a saucepan, make the tomato sauce: Heat the olive oil, then add the garlic cloves and the chili pepper. Then cook on medium heat until the garlic begins to become golden brown; then remove them from the pan and discard.

Add the tomatoes and the basil and season with salt. The tomato sauce will be ready in approximately 15 or 20 minutes. Discard the chili pepper once the sauce is thoroughly cooked.

Cook the bucatini in a large pan in boiling salted water until al dente; drain.

Layer the pasta in a large tureen adding a few slices of fried eggplant, a little of the sauce, and a coating of ricotta between the layers. Continue in this manner until all the ingredients are used. Serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

501

Fat. Total:

30g

Fiber:

10g

Carbohydrates, Total:

51g

Sodium:

1210mg

% Cal. from Fat:

54%

Cholesterol:

7mg

Protein:

11g

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