Spaghetti With Eggplant & Tomato Sauce

• 2 lbs eggplants (11 cups)
• 2 tablespoons salt (for soaking the eggplant)
• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 lb tomatoes, ripe, peeled (optional)
• 2 tablespoons tomato paste (I used about 4)
• 12 ounces spaghetti or 12 ounces spaghettini
• oil (for frying)
• 14 cup basil, chopped
• 14 cup parmesan cheese or 14 cup ricotta salata, grated
• salt
• pepper

1. Put eggplant into a colander over a plate.
2. Sprinkle with 2 tablespoons salt; toss.
3. Set aside to drain 30 minutes.
4. Rinse and pat dry with paper towels.
5. Bring a large pot of slightly salted water to a boil.
6. Meanwhile, heat olive oil in a large nonstick skillet.
7. Add garlic and cook 1 to 2 minutes over medium-low heat until light golden.
8. Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.
9. Meanwhile, when water comes to a boil, add pasta an cook as package directs.
10. While pasta cooks, heat 1/2 inch vegetable oil in another large skillet (you'll use about 2 cups of oil).
11. Add eggplant and fry until golden, about 8 minutes.
12. Remove with a slotted spoon to paper towels to drain.
13. Stir eggplant into tomato sauce.
14. When pasta is cooked, reserve 2 tablespoons pasta cooking water, then drain.
15. Return pasta to pot.
16. Stir in sauce, reserved water, basil and cheese.
17. Season with salt, pepper if desired.

eggplants, salt, olive oil, garlic, tomatoes, tomato paste, spaghettini, oil, basil, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/spaghetti-with-eggplant-tomato-sauce-392835 (may not work)