Wow! It has been forever since I have posted some of my tasty goodness, but hopefully more will come over this holiday season. School has been very busy this term with the clinic I am doing.
This is one of my favorite recipes, and officially a family staple. I have cooked it three times in 2 months, which is a lot for me! Enjoy!
Spaghetti with Eggplant and Fried Capers
Ingredients:
1/4 cup salted capers
12 ounces spaghetti
3/4 cup extra virgin olive oil
1 large eggplant, peeled and diced into 1 inch cubes
salt and pepper
2 garlic cloves, sliced
Large pinch of crushed red pepper
1/2 cup grated pecorino romano cheese, plus more for sprinkling
The Steps:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente. Drain the pasta a reserve 3/4 cups of the pasta water.
2. In a large cup, soak the salted capers in plenty of cold water for 15 minutes. Drain the capers and pat dry.
3. Salt and pepper the cubed eggplant. In a large, deep nonstick skillet, heat 1/4 cup of the oil on high heat until it shimmers. Add the seasoned eggplant and cook on high heat until tender, stirring occasionally so that it doesn’t brown. Cook about 7 minutes.
4. Add sliced garlic and crushed red pepper to the eggplant and continue to cook for an additional 2 minutes.
5. While the eggplant is cooking, heat the remaining oil in a small skillet. Add the dried capers and cook on high heat for about 2 minutes. You will know the capers are done when they start to brown and split open like a little blossom. Remove from oil with a fork or slotted spoon.
6. Add the pasta, cheese, and reserved water to the eggplant and simmer. Toss the mix to coat all of the pasta. Cook until the water is almost all absorbed, about 2 – 3 minutes. Serve the pasta in individual bowls with some capers and cheese sprinkled on top.
Based on a recipe from Food & Wine magazine, Sept. 2007
