Ingredients 

• 2 lbs. eggplant, diced with skin on

• 1 shallot, diced (or use half an onion)

• 1 bunch of basil

• 1 lb. cherry tomatoes

• 2 cloves garlic, diced

• 1 lb. spaghetti

• Salt

• Fresh ground pepper

• Vito & Joe’s Olive Oil

• Parmesan cheese, shredded for topping

How to Prepare

1. Bring 8 cups of water to a boil in a pot.

2. While water is heating up, add 3 tbsps. of Vito and Joe’s Olive Oil into a medium sauce pan. Add shallots and garlic. Sautéing over medium heat.

3. While shallots and garlic are sautéing, add tomatoes into your boiling water. Fill a bowl with cold water and set it aside.

4. Once garlic and shallots are softened, strain them, reserving the oil. Set shallots and garlic aside. Add the reserved oil back into your pan, adding 4 more tbsp. of olive oil until there’s 1/4 inch of oil in the pan and heat on medium-high heat.

5. Once the skins of the tomatoes have just started to ripple and split, use a slotted spoon to remove the tomatoes and put them in the bowl of cold water to cool them down. Bring the water back to a boil.

6. Line a dish with paper towels. Add enough cubed eggplants into your oil until the bottom of the pan is covered. Fry the eggplants until they’re browned, about 7 to 8 minutes. Using a slotted spoon, strain the eggplant and set onto your paper towel lined dish. Repeat until all your eggplant is fried. Season the fried eggplant with salt immediately after removing from oil.

7. Remove the frying oil and dispose of properly, wiping down your pan after. Add 2 tbsp. olive oil into the pan on medium heat. Add shallots and garlic into the pan. Using a food mill, grind your boiled tomatoes into the pan. (Or mill them before hand and add the mixture into the pan.)

8. Salt your boiling water and add your spaghetti. Cooking according to the pasta’s instructions until al dente.

9. Add 1/2 tsp. of salt and 1 tsp. of fresh cracked pepper to your sauce mixture. Gently mix in the fried eggplant. Add a generous handful of basil and mix. After adding the basil, turn the heat off.

10. Once your spaghetti is cooked, use tongs to transfer the pasta to a dish. It’s okay to get a little pasta water in there; it’ll make the sauce better!

11. Top the pasta with your eggplant sauce and top with shredded Parmesan cheese.

12. Buon appetito! Enjoy!