Macaroni And Eggplant

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Details

10 Ingredients

• 2 (1 1/2-lb) large eggplants (not Asian), trimmed
• 2 Tbsps plus 1/2 tsp 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 thermom
• Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano