eggplant with toasted bread crumbs

By momofsixplus1

In a popular sicilian version of this recipe, the eggplant is fried until golden in an abundance of extra-virgin olive oil and then patted dry with paper towels. The finished pasta is then topped with freshly grated pecorino or provolone cheese in place of the bread crumbs. For either approach, spaghetti is traditional.

Ingredients

• 3/4 cup(6 fl oz) extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 3/4 lb fresh plum(Roma) tomatoes, peeled and chopped or canned plum tomatoes, drained and chopped
• 2 tablespoons chopped fresh basil
• pinch of cayenne pepper
• salt
• 2 asian(slender) eggplants(aubergines) about 3/4lb total wight, trimmed and cut crosswise into slices about 1/4 inch thick
• 6 oz fairly stale coarse country bread, crusts discarded and bread crumbled

Preparation

Step 1

In a frying pan over medium heat, warm 1/4 cup of the olive oil. add the garlic, raise the heat to high and saute until golden, s couple of minutes. add the tomatoes, basil, cayenne pepper and salt to taste. cook uncovered over medium heat, stirring occasionally, about 15 minutes.

at the same time, in a separate frying pan over medium heat, warm 1/4 cup of the olive oil. add the eggplant and saute, stirring often, until tender, about 15 minutes

In yet another frying pan over medium heat, warm the remaining 1/4 cup olive oil. Add the bread crumbs and toast, stirring often, until they turn golden, a couple of minutes.

Meanwhile, cook your choice of pasta until al dente. Drain and transfer to a warmed serving dish. Immediately pour the eggplant and tomato mixtures over the pasta and toss well. sprinkle with the hot bread crumbs and serve at once..