PASTA WITH GRILLED EGGPLANT SAUCE

Pasta With Grilled Eggplant Sauce image

Provided by Florence Fabricant

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

2 medium-size eggplants, about 1 pound each
Salt
5 tablespoons extra-virgin olive oil
1 pound penne or rigatoni
1/2 cup chopped onion
2 large garlic cloves, minced
6 ripe plum tomatoes, chopped
1 tablespoon chopped fresh basil
Freshly grated Parmesan cheese

Steps:

Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
Light a barbecue or an oven broiler.
After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
Bring a large pot of salted water to a boil for the pasta.
While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
Serve at once with Parmesan cheese on the side.