This heady dish captures the essence of the Sicilian summer. If strongly flavored fresh tomatoes are available, use them; otherwise, the flavor of canned plum tomatoes is preferable to hard, hothouse ones.
SERVES: 4
INGREDIENTS:
- 2 large purple eggplants
- sea salt
- 2 tbsp. salted capers
- 2–3 tbsp. olive oil
- 1 small red onion, finely chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 2 tbsp. balsamic vinegar
- 2 tbsp. chopped fresh flat-leaf parsley
- 6 fresh tomatoes, skinned and chopped, or 1 (15-oz. can) chopped tomatoes
- 8 pitted green olives, halved
- black pepper
- 1 tsp. sugar
- 8 oz. spaghetti
- olive oil, to toss
INSTRUCTIONS:
- Cut the eggplant into 1-inch-thick slices, then sprinkle with salt. Leave for 1 hour, then wipe away the bitter juices with a paper towel. Cut into large chunks.
- Meanwhile, put the capers in water to soak; drain. Heat 2 tablespoons olive oil in a skillet and fry the eggplant slices in batches over a medium-high heat, stirring frequently until they are just golden all over but not cooked through.
- Add a little more oil, if required, and do not overcook. Stir in the onion, celery, garlic, and oregano. Continue to cook for about 5 minutes, until the onion is soft and transparent. Pour in the vinegar and cook, stirring, until it has evaporated, then add the capers, parsley, tomatoes, and olives.
- Season to taste with salt, pepper, and sugar; cover, and cook for 15–20 minutes, until the eggplant is tender.
- Meanwhile, cook the spaghetti following the package directions until al dente. Drain, toss with a little olive oil, and serve immediately with the eggplant sauce.
