-
1
Heat a grill pan over medium heat.
-
2
Slice the eggplants into 1/4-inch rounds.
-
3
Toss them with 1/4 cup olive oil and some salt and pepper.
-
4
Grill them until marks have formed and they are soft, about 2 to 3 minutes per side.
-
5
Place them onto a paper towel lined platter.
-
6
Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper.
-
7
Set aside while you make the sauce.
-
8
Coat a large saute pan with olive oil and place over medium heat.
-
9
Cook the onions until they are soft, about 5 minutes.
-
10
Add the chile, garlic, olives and a few hand-torn basil leaves.
-
11
Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes.
-
12
Add the capers, taste, and adjust the seasoning with salt and pepper.
-
13
Lower the heat, cover, and keep warm.
-
14
Fill a large pot with water and bring it to a boil.
-
15
Add a couple of tablespoons of salt and the spaghetti.
-
16
Stir to make sure the pasta doesn't stick.
-
17
Cover and return to a boil.
-
18
Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente.
-
19
Drain and add the spaghetti to the tomato sauce.
-
20
Add the cheese and mix well.
-
21
Pile onto a platter and top it with the eggplant slices.
-
22
Garnish with more basil leaves.
