Name: Macaroni and Eggplant
Cook time: 1 1/2 hr
Total time: 2 1/2 hr
Yield: Makes 10 first-course servings
Ingredients: 2 (1 1/2-lb) large eggplants (not Asian), trimmed; 2 tablespoons plus 1/2 teaspoon coarse sea salt (preferably Sicilian); 2 1/4 to 2 1/2 cups olive oil; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved; 1/4 cup chopped fresh basil; 3/4 lb perciatelli or bucatini (long tubular pasta); Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano; a deep-fat thermometer

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Macaroni and EggplantMartyn Thompson

Maccheroni e Melanzane

This is a pasta dish that is served in Sicilian homes and home-style restaurants, rather than upscale places. The recipe calls for perciatelli or bucatini, which is what Italians consider maccheroni.

Cooks' notes:

•Tomato sauce, without basil, can be made 2 days ahead and cooled, uncovered, then chilled, covered. Stir in basil before proceeding.
•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
•Dish can be assembled (but not baked) 1 day ahead and chilled, covered (basil may discolor). Bring to room temperature to bake.

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