For 4 as a first course
- 2 large aubergines/eggplants
- 4–6 cloves of garlic
- 1 large bunch fresh basil
- 200g ricotta salata
- 500g pasta
- 400g puréed tomatoes
- 35g guanciale or a small onion
- Olive oil
- Salt and pepper
1–2 hours before cooking, slice eggplant lengthwise into thick filets. Rub either side with salt place in two stacks with skin facing up. Sandwich the stacks between two plates and place something heavy on top – this will removes the bitter juices.
Prepare the grill. This recipe lends itself to a charcoal or gas grill – a wood fire would overpower the delicate flavors.
While the grill is heating, boil 2 quarts of water in a large pot and cook pasta. While the pasta is boiling, finely chop the onion, crush the garlic, and combine with salt, red pepper, and olive oil in a small pan over medium heat.Sauté the onion mixture until the onions become translucent, then set the pan aside.
Wash the tomatoes. Wash, core, and quarter the peppers. Rinse the salt and bitter juices off of the eggplant filets, pat them dry with paper towels, and rub them with olive oil.
Once the grill is hot, place the eggplant, pepper quarters, and whole tomatoes on the grill. Make sure that the tomatoes and peppers are over a direct flame.
Allow the eggplant to cook for as long as possible away from direct flame. Aim for browned eggplant with grill marks and some crispness around the edges, but a soft, brown interior. The tomatoes and pepper should have blackened skins.
Carefully rotate the tomatoes to cook on both sides – they will start to fall apart towards the end. While the vegetables are grilling, drain the pasta and combine it in the pot or in a large bowl with the fresh herbs, olive oil and cooked onion mixture. Stir well to insure the pasta does not stick to itself.
Once the grilling is complete, chop the eggplant into chunks and add to the pasta. Peel off the blackened skin from the peppers and tomatoes. Chop the peppers and add to the pasta. Squeeze the tomatoes in a strainer or colander to remove excess moisture and seeds. Mash the tomato pulp, making sure to remove any stems or cores. Add the mashed, drained pulp to the pasta.
Making sure that the pasta is hot, add the ricotta salata cheese and stir gently so that it is incorporated into the mixture without breaking up the pasta. Garnish with parsley and freshly grated Romano cheese and serve immediately. This dish tastes great with a robust Italian red wine.