Sugo con Melanzane (Eggplant Sauce for Pasta)

Recipe from Sauces and Shapes

The thing that annoys about eggplant is the quantity of oil it absorbs. Although this recipe is scarcely oil-free, it does keep consumption under control thanks to a neat trick Oretta learned from the great Italian chef Gualtiero Marchesi. You precook the eggplants dry before adding any oil. (This works with mushrooms too.) The will absorb much less oil than otherwise.

The eggplants on the market today do not need to be salted and drained. They have been bred to resist harsh temperatures, and they are also sweeter, seedless, and unfortunately, less flavorful.

1-1/2 lbs (700 grams) eggplants, diced small but not peeled
6 tablespoons extra virgin olive oil, preferably intensely fruity
1 clove garlic, crushed
1 small piece dried chile
1 tablespoon minced fresh flat-leaf parsley

1 lb (45o grams) pasta, any short pasta
about 7 rounded tablespoons (70 grams) grated pecorino romano

Put the eggplant pieces in a 16-inch nonstick skillet with nothing else. Cook them over low heat, stirring every so often to keep them from sticking, 5 or 6 minutes, until they sort of wilt. Remove them from the pan. Add the oil, garlic, and chile to the pan and cook on medium for a minute or two. Return the eggplant to the pan, sprinkle with about 1/2 teaspoon salt, and cook, stirring often, for 8 or 10 minutes, or until cooked through.

Remove and discard the chile. In a food processor, puree a large spoonful of the eggplant and return it to the skillet. It will help make the sauce creamy.

Make-ahead note: the process can be interrupted at this point and the sauce kept in the refrigerator for a couple of days. Reheat gently while pasta is cooking.

Stir in the parsley. Keep warm until the pasta is done, or reheat gently.

Bring 5 quarts of water to a boil in a an 8-quart pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente. When the pasta is nearly done, scoop out about a cup of the water and reserve.

Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of pasta cooking water.

Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese, then add the eggplant sauce and mix well. If the sauce seems dry, add a little of the reserved water, not more than a couple of tablespoons. Serve immediately.