Ingredients

2 (1 1/2-lb) large eggplants (not Asian), trimmed

2 tablespoons plus 1/2 teaspoon coarse sea salt (preferably Sicilian)

2 1/4 to 2 1/2 cups olive oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved

1/4 cup chopped fresh basil

3/4 lb perciatelli or bucatini (long tubular pasta)

• Special equipment: a deep-fat thermometer
• Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano

Description

Maccheroni E Melanzane This Is A Pasta Dish That Is Served In Sicilian Homes And Home-style Restaurants, Rather Than Upscale Places. The Recipe...

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