Spaghetti with Spicy Eggplant Marinara

Having recently signed up for the 2010 Philadelphia Marathon, I can look forward to the three months of early morning runs, chafed nipples, and blood blisters on my toes that comes with readying my body for the 26.2 mile race.  The one good that comes from marathon training--aside from looser-fitting clothes--is that it brings on a constant craving for carbohydrates.  With beer and sweets being somewhat off-limits, I turn to pasta to get my carb fix, so be prepared for many pasta recipes the next few months.

To kick off my training, I made a spicy marinara containing slices of fried eggplant and served it over a plateful of spaghetti.  Don't be intimidated by the fried eggplant; eggplant is one of the easiest foods to fry and creates minimal mess.  Just be sure to leave at least 30 minutes to salt the eggplant so that it releases all of its excess water.  Aside from that step, this dish is quick to prepare, and while I'm still looking for a super food to heal my blood blisters, it at least got me through my run the following morning.

Spaghetti with Spicy Eggplant Marinara
Serves 4

Ingredients:

• 1 large globe eggplant
• 1 tbsp kosher salt
• Canola oil, for frying the eggplant
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 28 oz. can peeled tomatoes with their juice, crushed by hand 
• 2 tbsp parsley, chopped
• 1 tsp hot red pepper flakes
• 1 lb spaghetti
• grated Pecorino Romano cheese, for serving

Directions:

1. Slice off each end of the eggplant.  Slice it into 1/4-inch thick pieces.
2. Place the eggplant slices in a colander and toss with 1 tbsp salt.  Let the eggplant sit for at least 30 minutes.
3. Rinse the eggplant and pat it dry with paper towels.
4. Pour enough canola oil into a saute pan to come 2 inches up the sides.  Heat the oil to 350F.  
5. Working in batches, add the eggplant to the pan without crowding or overlapping.  Fry until the eggplant begins is golden on one side, 2 to 3 minutes.  Flip the eggplant slices and fry until the other side is golden brown, another 2 to 3 minutes.  Using a slotted spoon, remove the eggplant to a plate lined with paper towels.  Repeat with the remaining eggplant slices.
6. Heat the olive oil in a large sauce pan over medium heat.
7. Add the garlic to the pan and stir until it turns golden, about 2 minutes.
8. Add the tomatoes, parsley and pepper flakes to the pan and bring the mixture to a simmer.  Season it with salt.  Let the sauce simmer until it thickens to a desired consistency and the oil separates, about 30 minutes.  With about 10 minutes left, begin boiling the pasta as per the instructions on the package.
9. Chop the eggplant slices into quarter-size pieces.  Add them to the sauce and continue to simmer for another 3 minutes.  Taste the sauce for salt and add more red pepper flakes if desired.
10. Drain the pasta and add it to the sauce.  Serve the pasta immediately,  topped with grated Pecorino Romano cheese. 

Pasta alla Norma

If only more vegetables were as wonderfully meaty and smoky as eggplant, I might be willing to stick to a vegetarian diet more often. As it is, when eggplants are in season in the summer, I will substitute meat for eggplant at least one night per week. Generally, my vegetarian meal will consist of pasta with eggplant, and there is no greater eggplant pasta dish than pasta alla norma. Upon tasting this rich pasta, you will swear that there must be pancetta or prosciutto in it, but that will just be the eggplant talking.

Pasta alla Norma
Serves 4

Ingredients:

• 1 eggplant, peeled in alternating strips to make a "zebra" pattern and cubed
• 1 tbsp Kosher salt plus salt to taste
• 1/4 cup olive oil
• 1 28 oz. can San Marzano tomatoes, crushed by hand
• 1 tsp crushed red pepper flakes
• Ground pepper, to taste
• 12 oz. penne pasta
  
• 1 handful of basil leaves
• Grated ricotta salata cheese, for serving

Directions

1. Place the eggplant in a colander. Toss eggplant with 1 tbsp salt and set aside for 30 minutes.
2. Rinse eggplant with water and pat dry with paper towels.
3. Heat oil in a deep skillet over medium heat. Add eggplant cubes and cook until browned on all sides, about three minutes. Remove eggplant with a slotted spoon and set aside.
4. Add tomatoes, pepper flakes, pepper, and a pinch of salt to skillet and simmer until slightly thickened, about ten minutes.
5. Meanwhile, cook pasta in salted, boiling water according to package directions.
6. When the pasta has two minutes longer to cook, add the eggplant and basil to the skillet. Taste for salt and pepper.
7. Drain pasta and stir it into the skillet.
8. Serve pasta in bowls topped with grated ricotta salata.

Penne with Eggplant, Olives, Cherry Tomatoes, and Basil

I always get excited when eggplants begin to show up in the New York Greenmarkets in the summer. To me, no vegetable is more delicious with pasta than eggplant. Its meaty and smoky flavor make even this simple meatless pasta dish a very hearty meal.

Penne with Eggplant, Olives, Cherry Tomatoes, and Basil
Serves 4

Ingredients:

• 12 oz. penne
• 1 globe eggplant, cubed
• 1 tbsp kosher salt
• 1/4 cup + 2 tbsp olive oil
• 1/2 cup black olives, pitted
• 1/2 tsp crushed red pepper
  
• 1 pint cherry tomatoes, halved
• 1/2 cup loosely packed basil leaves

Directions:

1. Place eggplant in a colander and toss with salt. Set aside for half an hour to allow eggplant to release water. Rinse eggplant and pat dry with paper towels.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until eggplant is browned, about 5 minutes. Remove eggplant and wipe skillet clean.
3. Add remaining olive oil to skillet and heat over medium-low heat. Add olives, eggplant, and pepper, and simmer.
4. Meanwhile, cook pasta in salted boiling water according to package directions.
5. Three minuted before the pasta is cooked, add the cherry tomatoes and basil to the skillet. Continue to simmer, breaking up a few of the tomatoes with the back of a spoon.
6. When pasta is al dente, drain, reserving 1/2 a cup of the cooking water.
7. Add pasta to skillet and continue to cook for another minute, until sauce begins to coat the pasta. If necessary, add some pasta cooking liquid to the pan. Serve immediately.