Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper
serves 4 for Italian-style primi portions
1 large eggplant (about 1 pound)
salt
vegetable oil for frying
3 tablespoons extra virgin olive oil
4 cloves chopped garlic
3 tablespoons chopped parsley
~18 oz good quality canned tomatoes, cut up, with their juice
large pinch dried chili flakes
1 pound spaghetti
Trim ends off eggplant and peel it. Slice into 1/2-inch slices, lengthwise.
Set a colander on a plate. Stand one layer of eggplant slices upright against the inside of the colander and sprinkle both sides with salt. Stand another layer of slices against the first layer, sprinkle that layer with salt, and continue until all eggplant has been salted. Let salted eggplant stand for at least 30 minutes then blot eggplant slices thoroughly with paper or cloth towels.
Used large dutch oven and put in about 1/2 inch canola oil on high heat.
Test the oil by dipping one slice of dried eggplant into the oil. If it sizzles, the oil is ready for frying. Slip as many slices of eggplant into the pan as will fit in a single layer. Cook undisturbed to a golden brown on one side, then turn them and cook the second side. Don't flip more than once. When both sides are golden, use tongs to transfer them to the towel-lined plate. Repeat until all eggplant is done. If the oil becomes so hot that the eggplant starts to burn, reduce the heat slightly.
In a large cold frying pan, add olive oil and garlic, and turn heat to medium. Cook and stir the garlic until it colors lightly. Add parsley, tomatoes, chili (start with a little, add to taste) and stir thoroughly. Adjust heat so that the sauce simmers gently, and cook about 25 minutes, until oil separates from sauce and floats free.
Boil water and make pasta (~12 min)
Cut eggplant into strips about 1/2 an inch wide. Add to the sauce, cook another 2-3 minutes, and stir once or twice to incorporate. Taste and correct for salt and heat.
Advance prep: Sauce and eggplant can be made up to 4 days in advance. Keep eggplant separate from sauce. Reheat sauce while pasta cooks, and add eggplant just before combining sauce and pasta.
