Macaroni and Aubergine

Ingredients for Macaroni and Aubergine

• 2 (1 1/2-lb) large aubergines (not Asian), trimmed

• 2 tablespoons plus 1/2 teaspoons coarse sea salt (preferably Sicilian)

• 550 to 600ml olive oil

• 1 mittelgroße Zwiebel, fein gehackt

• 3 Knoblauchzehen, fein gehackt

• 1 (800g) can whole Italian tomatoes, finely chopped and juice reserved

• 1/4 Tasse gehacktes frisches Basilikum

• 350g perciatelli or bucatini (long tubular pasta)

• Accompaniment: finely grated Pecorino Romano or Parmigiano-Reggiano

• ein Frittierthermometer

Cut aubergines lengthwise into 20 (1/4-inch-thick) slices total with a long serrated knife and transfer to a colander. Toss with 2 tablespoons sea salt, then let drain 1 hour.

While aubergine drains, heat 2 tablespoons oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring, until golden, about 6 minutes. Add tomatoes with their juice and remaining 1/2 teaspoons sea salt, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Stir in basil.

Gently squeeze aubergine to remove excess moisture (this helps reduce any bitter flavour) and pat dry. Heat 1/4 inch oil (about 475ml ) in a 12-inch heavy skillet over moderately high heat until it registers 182°C on thermometer, then fry aubergine in 4 batches, turning over once with tongs, until golden, about 4 minutes per batch. Transfer with tongs to paper towels to drain.

Cook pasta in a large pot of boiling salted water until al dente, then drain in colander and rinse under cold water to stop cooking. Drain well and toss pasta with 1 tablespoon oil.

Put oven rack in middle position and preheat oven to 177°C. Spread 120ml tomato sauce in bottom of a 13- by 9-inch glass or ceramic baking dish.

Line up 5 pasta strands parallel to one another on a work surface and cut crosswise into thirds. Put 1 fried aubergine slice on work surface and stack cut pasta (15 pieces) across 1 end of slice. Roll up aubergine, leaving ends of pasta exposed, and transfer to baking dish, seam side down. Make more rolls in same manner with remaining aubergine and pasta, transferring to dish (rolls will fit snugly). Spoon remaining sauce over aubergine, then cover dish loosely with foil. Bake until rolls are heated through, about 15 minutes.

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