If you want a tasty Sicilian style meatless meal, follow my instructions.
2 firm eggplants, peeled and cubed
Peanut or vegetable oil for frying eggplant
Salt to taste
1 large can of good brand crushed tomatoes (28 oz)
1 lb ziti or spiral pasta
1/2 cup feta cheese for topping
2 TBS drained capers
2 TBS red wine vinegar w/ 1 tsp sugar warmed and dissolved in microwave
4-5 cloves garlic, chopped
More fresh basil for topping
Salt and pepper to taste
Sprinkling of hot pepper flakes
Place prepared eggplant cubes in large collander and sprinkle with salt. Put collander in large bowl. Let the eggplant weep. After a few hours, rinse off the eggplant cubes and dry on paper towels.
In large wok or frying pan, fry the eggplant cubes in batches until golden color. Like french fries.*See shortcut below.
When they are all fried and draining on paper towels....prepare your sauce.
In 2 TBS olive oil, place chopped garlic on medium heat. Slowly let garlic simmer. Careful not to burn 😜
Add about 3/4 cup of basil leaves to simmering garlic.
Add tomatoes and salt and pepper. Bring to boil.
Bring pasta pot to stove and start getting ready to cook the pasta. Add salt to water.
Stir the combined vinegar and sugar to the tomato sauce. Add capers.
Drain pasta and carefully add to sauce. Toss very well.
Top the pasta with the fried eggplant cubes and stir in, careful not to mash the eggplant.
Top with the feta cheese and fresh basil leaves!
Delicious. I enjoyed my meal with a red wine.
*Shortcut - Instead of frying, prepare in a large bowl the eggplant cubes, drizzle and toss with 1/4 cup of olive oil, garlic powder, salt, and pepper. Place on a cookie sheet single layer, bake in 375 degree oven for approximately 20-25 minutes until lightly browned and fork tender.