Region: Italy
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy but special equipment needed
The caramelizing of the onions is what makes this
preparation special. 
The idea is to
utilize the natural sugars of the onion--and that requires slow cooking
over low heat. Both the tomatoes and
parsley add color and flavor, as does the eggplant. Feel free to leave the eggplant out if you
don't feel like going through the step of deep-frying, although the eggplant
is a wonderful addition.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 2:30 hours
1/2 cup extra-virgin olive oil
3 large garlic cloves, finely chopped
3 very large onions (about 3 1/2 pounds), thinly sliced
1/2 pound teardrop tomatoes
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
6 to 8 cups olive oil for frying
1 large eggplant (about 1 1/2 pounds), cut into 3 x 1/2-inch pieces with their peel
1 pound spaghetti
1. In a large pan, heat the olive oil with the garlic, then add the sliced onions and cook, stirring occasionally, on low heat until very soft and golden about 2 hours. Add the tomatoes and cook until they are hot and bursting, about 20 minutes. Stir in the parsley and season with salt and pepper.
2. Meanwhile, in a deep-fryer or an 8-inch saucepan with a wire fry basket, preheat the frying oil to 360 degrees F.
3. Deep-fry the eggplant until golden brown, 6 to 8 minutes. Drain and set aside while the pasta cooks.
4. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente. Drain without rinsing.
5. Add the eggplant to the onions. Drain the spaghetti into a large bowl. Transfer the onions to the pasta bowl and toss gently until thoroughly mixed and serve.
Note: Leave the eggplant out if you feel it's too much work.
Posted: 07/11/2008
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