Fusilli with Tomato Sauce, Eggplant, and Ricotta Salata

• 1 pound Japanese or other small eggplant
• 1/2 cup olive oil
• Salt
• 2 cups Simple Tomato Sauce (page 264)
• 1/4 cup basil chiffonade
• 3/4 pound fusilli
• 1/4 pound grated ricotta salata or pecorino cheese

1. Trim and cut into thin slices: 1 pound Japanese or other small eggplant.
2. Salt and let drain for 15 minutes.
3. Heat in a heavy pan: 1/2 cup olive oil.
4. Pat the eggplant dry and fry until golden brown in the hot oil.
5. Drain and season with: Salt.
6. In a large saucepan, heat together: 2 cups Simple Tomato Sauce (page 264), 1/4 cup basil chiffonade.
7. Cook in abundant salted boiling water: 3/4 pound fusilli.
8. Drain, reserving 1/2 cup water, and toss with the tomato sauce and the fried eggplant.
9. Taste for salt and thin with pasta water as needed.
10. Serve, garnished with: 1/4 pound grated ricotta salata or pecorino cheese.

japanese, olive oil, salt, tomato sauce, basil chiffonade, fusilli, pecorino cheese

Taken from www.epicurious.com/recipes/food/views/fusilli-with-tomato-sauce-eggplant-and-ricotta-salata-387168 (may not work)