Ingredients

4 servings

　　1 pound Japanese or other small eggplant

　　1/2 cup olive oil

　　Salt

　　2 cups Simple Tomato Sauce (page 264)

　　1/4 cup basil chiffonade

　　3/4 pound fusilli

　　1/4 pound grated ricotta salata or pecorino cheese

　　

Step 1

Trim and cut into thin slices: 1 pound Japanese or other small eggplant.

　　

Step 2

Salt and let drain for 15 minutes. Heat in a heavy pan: 1/2 cup olive oil.

　　

Step 3

Pat the eggplant dry and fry until golden brown in the hot oil. Drain and season with: Salt.

　　

Step 4

In a large saucepan, heat together: 2 cups Simple Tomato Sauce (page 264), 1/4 cup basil chiffonade.

　　

Step 5

Cook in abundant salted boiling water: 3/4 pound fusilli.

　　

Step 6

Drain, reserving 1/2 cup water, and toss with the tomato sauce and the fried eggplant. Taste for salt and thin with pasta water as needed. Serve, garnished with: 1/4 pound grated ricotta salata or pecorino cheese.

　　The Art of Simple Food