To make this dish, you will need your preferred pasta, a few eggplants, an onion, ground pork, and canned tomatoes.
If you don’t have canned tomatoes you can purchase cans of whole plum or San Marzano tomatoes and run them through a blender.
This sauce only takes a couple of hours to make and freezes well if you have leftovers.
Although traditionally a sauce for pasta, it makes a great topping for bruschetta as well.
The salting and squeezing of the eggplant removes water and bitterness, and keeps them from turning brown before cooking. It’s an important step so don’t skip it!
And, a word to the wise, you may want to prepare extra eggplant because once they are fried you will find yourself picking at them!
The eggplant does not go in the sauce until the last 5 minutes of cooking so before you know it, you go to put them in the sauce and half of them are gone!
• extra virgin olive oil
• 1 pound (454 gr) ground pork
• 1/2 large Spanish onion, diced
• 2 X 1 L canned tomatoes, pureéed
• 8 large basil leaves (1/2 cup), finely chopped
• 2 X 5.5oz cans of tomato paste
• 5 small black eggplants (650 gr peeled and cut into strips)
• salt and black pepper to season
• pasta, short rigatoni or penne
1. In a large, non-stick stock pot, heat 1/3 cup (80 ml) olive oil on high. Add the pork and cook for a few minutes then reduce heat to medium-high. Allow the meat to brown.
2. Add the onion and let brown. Lower the heat to medium, cook for another few minutes then add the tomatoes. Cover and continue cooking over medium heat.
3. Once the sauce has been cooking for 30 minutes, add 2 teaspoons of salt and 1/2 teaspoon of pepper.
4. After cooking for one hour, add the tomato paste to the sauce and stir to mix well. Cover again and continue cooking.
5. Peel the eggplant and cut into 1/4 inch strips. Place the eggplant strips into a bowl. Add 1/2 Tbsp (7.5 ml) salt to the eggplant, stir to mix well then let rest for 5-10 minutes.
6. Squeeze out as much liquid as you can and place into another bowl.
7. In a large non-stick frying pan, heat 1/4 cup (60 ml) of olive oil over medium-high heat. Add the eggplant and cook until well browned, about 20 minutes.
8. When the sauce has cooked for 1 3/4 hours, add the chopped basil. After 5 minutes add the cooked eggplant and continue to cook for another 10 minutes (total sauce cooking time is 2 hours).
9. Cook pasta according to package directions and drain.
10. In a large shallow bowl, add a couple of scoops of sauce then add the pasta. Stir to combine. Plate the pasta and place a generous amount of sauce on top. Sprinkle with plenty of freshly grated parmesan cheese.