Spaghetti Alla Norma

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
• 1 teaspoon salt
• 1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1/4 cup thinly sliced fresh basil
• 3/4 pound uncooked spaghetti
• 6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Preparation

1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.
2. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
3. Wine Note: A classic Sicilian dish calls for a classic Sicilian wine, but these can be hard to find. So opt for something with the same warm Mediterranean flavors: Librandi's red wine known as Ciro ($12). From the southern province of Calabria, it's spicy, juicy, and perfect for the bold, savory flavors of basil, garlic, eggplant, and mozzarella.