Updated Nov 24, 2014Chatelaine
- PEEL eggplant, reserving peel. Julienne peel and set aside. Dice eggplant into 1/2 in pieces, then transfer to a bowl lined with paper towels. Toss with 1/2 tsp salt. Let stand for at least 10 min. (This will rid the eggplant of any bitter juices.)
- HEAT a large saucepan over high. Add oil, then julienned eggplant peel. Stir often and fry until it begins to curl and crisp, 1 to 2 min. Use a slotted spoon to remove peel from oil to a paper towel-lined plate. Toss diced eggplant with flour. Add to hot oil in two batches. Fry, stirring occasionally until golden, 2 to 3 min. Transfer to another paper towel-lined plate. Pour out oil, leaving about 1 tbsp in pan. Reduce heat to medium-low. Add onion and cook until soft, about 2 min. Add tomatoes, diced eggplant and remaining salt. Season with pepper. Bring to a boil, then simmer for about 15 min.
- COOK pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 8 to 10 min. Drain and add to eggplant mixture. Toss until combined. Stir in 1/4 cup basil. Scoop onto a platter and top with ricotta, then fried eggplant peel. Scatter remaining basil overtop.