Spaghetti with Eggplant and Mozzarella

Instructions

1. Coat eggplant in salt and let pieces drain in a colander 15 to 30 minutes or longer. Dry eggplant well with paper towels, pressing to remove moisture.
2. In a skillet, heat about 1/2-inch of olive oil and fry the eggplant until it is soft and lightly browned. Remove the eggplant with a slotted spoon and drain on paper towels.
3. Remove all but 2 tablespoons frying oil and discard the rest.
4. Add the garlic to skillet over low heat and cook garlic, pressing it into the oil a couple of times. When garlic begins to color on both sides, remove from pan.
5. Add the tomatoes to the pan and cover. Increase heat to medium-high and cook tomatoes until they fall apart and become saucy, about 8 minutes.
6. While cooking the tomatoes, cook the spaghetti until al dente in salted, boiling water.
7. Just before the pasta is done, add eggplant cubes to tomato sauce. Lower heat and cook gently, still covered, another minute or so.
8. Drain the spaghetti and put it into a warmed serving bowl.
9. Add eggplant, tomato sauce, Italian parsley and mozzarella to pasta and mix well.
10. Chef's note: Serve with grated pecorino or ricotta salata.