Pasta With Fried Eggplant Sauce Pasta Alla Norma

Directions

1. "This is extremely popular in Sicily and is named after the opera composed by a native son, Vincenzo Bellini. It's also referred to as 'alla Bellini' or possibly simply 'con Melanzane', with eggplant. There are other versions in that fried eggplant slices are used to line a casserole before the dish is baked, but this is more typical.
2. "There is no wine in the world which can stand up to this properly, but the Silician white or possibly red Corvo does as good a job as possible. This is a wonderful meatless main course and needs no accompaniment. Begin the meal with the traditional prosciutto and melon and end it with something rich like zabaglione."
3. Peel eggplant. Cut in 2x1/2x1/2" strips. Place 1 layer in a colander and sprinkle with salt. Repeat layers until all eggplant used. Put a plate on top then weight with 2 heavy cans. Let stand 30 min, then rinse off eggplant and squeeze dry in cloth towel.
4. Cook the spaghetti until al dente in large pot of water; drain. Toss with 1-2 Tbsp. tomato sauce (to keep from sticking together); set aside.
5. While the spaghetti is cooking, heat 2 Tbsp. oil in large skillet over medium heat. Fry 1 garlic clove stirring often until light brown.
6. Remove garlic with slotted spoon and throw away. Turn heat to high. When oil very warm, stir in half the eggplant. Cook, turning several times, until all sides lightly browned. Remove eggplant with slotted spoon; drain on paper towels. Add in remaining 2 Tbsp. oil to pan; when very warm, cook garlic as above and throw away, then eggplant as above and remove to paper towels.
7. Turn heat under pan to low. Add in anchovies and stir until melted. Return eggplant to pan, then add in [a]. Bring to boil then immediately remove from heat. Stir in liquid removed spaghetti (this reheats it). Serve with cheese on the side.
8. Serves 4 people.