-
1
Wash and dry eggplant. Peel and slice onion and garlic cloves.
-
2
Slice eggplant into thin slices. Put eggplant slices in a strainer and sprinkle with salt on top. Let sit for about 20 minutes, until the eggplant slices develop a sweat. Preheat olive oil in a pan to medium. Remove the liquid off the eggplant slices and put each slice into the preheated pan. Do not overcrowd the slices. Pan-roast eggplant slices for a minute or two on each side, until they turn golden-brown, then remove from pan and set aside.
-
3
Heat some olive oil in the pan (you can use the same one as you used for the eggplant) and add sliced onions. Stir-fry for a couple of minutes, until the onion softens and turn golden-brown. Add garlic slices, then pour in diced tomatoes and season to taste with salt & pepper. Turn heat on low and cook for about 20 minutes, stirring occasionally.
-
4
Bring a large pot of water to a boil. When boiling, add pasta and a pinch of salt, stir well, then reduce heat to low/medium and cook according to pasta instructions. For the farfalle it's usually about 11 minutes until al-dente. Right before you drain the pasta, save a cup of pasta water.
-
5
Drain pasta and immediately add it to the sauce. Add eggplant and chopped basil leaves. Then, add a couple splashes of the saved pasta water and stir in, mixing well.
-
6
Serve topped with some grated Parmesan cheese or other aged cheese (goat / sheep).
