This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.
Recipe information
Total Time
1 hour
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
Step 2
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
Step 3
Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
Step 4
Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.
