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1
Over a medium flame, heat the oil in a large saucepan and soften the garlic and onion without coloring them.
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2
Add the tomatoes, their juices, the red wine, generous grindings of pepper and sea salt.
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3
Bring to a quiet simmer, lower the flame, and permit it to cook and reduce for 1/2 hour or until the tomatoes have reduced to a jam and the wine has all but evaporated.
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4
Off the flame, add the just-torn herbs, stirring them into the thick sauce Cover the pot and permit the sauce at least 1 hours rest.
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5
Preheat the oven to 400 degrees.
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6
Slice the eggplants in two lengthwise, brush the cut surfaces with the 3 tablespoons of olive oil and roast them until the flesh is very soft.
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7
Remove the eggplants from the oven and cool them slightly.
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8
Scrape the flesh of the eggplants into a bowl.
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9
In the work bowl of a food processor fitted with a steel blade, process the eggplant flesh, one-third to one-half at a time, smoothing it into a thick paste.
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10
Add 1/4 cup of the olive oil through the feed tube in driblets, emulsifying, enriching the paste.
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11
Turn out the paste into a large bowl and add to it the bread crumbs, cheese, generous grindings of pepper, salt, cinnamon, raisins, mint, and basil.
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12
Add 3 of the beaten eggs and blend the elements well, using your hands or a large wooden spoon.
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13
The resultant paste should be light.
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14
Lacking that airy texture, add the remaining egg and blend again very thoroughly.
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15
Saute a bit of the paste, tasting for salt and correcting if necessary.
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16
Form the paste into 3-inch ovals of about 1 inch in thickness.
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17
Dust them lightly with flour.
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18
Over a lively flame, heat the remaining 3/4 cup of oil in a large saute pan and in it cook the little cakes, a few at a time, permitting them to form a bit of a crust before turning them and browning the other side.
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19
As they are cooked, remove the frittelle to absorbent paper towels.
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20
Add a few drops more of oil if the cakes begin to stick.
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21
Proceed with the remaining cakes.
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22
Alternatively, the fritters can be quickly deep-fried in abundant oil.
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23
Present the fritters immediately on a plate spread with the reheated or room-temperature sauce, offering more sauce at table.
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24
You might begin with olive nere e verdi con aglio intero al forno (page 191).
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25
When gorgeous tomatoes are not to be found, the fritters are also quite wonderful with a only a tiny spoonful of a lemony vinaigrette.
