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1
Trim the eggplant.
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2
If skin is thick, peel it.
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3
Cut lengthwise into 3/8 in thick slices.
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4
Stand the eggplant and salt on both sides--you can use the inside of a pasta colander, pasta pot, or something else--or just rest it on paper towels.
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5
Let the eggplant sweat for about 30 minutes to remove bitterness.
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6
Pat dry.
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7
Pour 1 1/2 inches of cooking oil into a pot deep enough to keep oil from splattering.
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8
Once oil is hot,put in as many slices of eggplant as you can fit.
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9
Fry on one side till golden brown, 1-2 minutes.
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10
Then turn and brown other side.
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11
Remove to paper towels and repeat with remaining Eggplant.
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12
(If the Eggplant needs to be chopped or sliced, as in this dish, I sometimes cut before frying to make it easier to fit more eggplant into the pan at once.
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13
This also makes turning easier.
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14
I then remove with a slotted spoon instead of tongs.)
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15
When eggplant is cooling, put the olive oil and garlic in a sauce pan on medium.
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16
Cook and stir until garlic becomes translucent.
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17
Add the tomatoes, parsley, chili pepper and salt, and stir.
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18
Adjust head to simmer and cook for 25 minutes.
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19
Cut the eggplant into slivers or cubes (if you didn't before frying) about 1/2 inch wide or cubed.
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20
Add to sauce and cook another 2-3 minutes, stirring occasionally.
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21
Taste and correct for salt and red pepper.
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22
While preparing sauce, boil pasta.
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23
Combine sauce and pasta, stir, and serve immediately with fresh, crusty Italian bread!
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24
Note: You can fry the eggplant well in advance and refrigerate if you like (even a day or two in advance is OK).
