This is a classic Sicilian pasta dish. Almost every restaurant on the island has it on the menu, each with subtle differences. Basically, it is a quintessentialy Italian combination of eggplant and tomato. Often the eggplant is fried before it is added to the sauce, but I prefer adding it raw and cooking it gently, covered, until tender. It has a sweeter flavor and absorbs less oil.
You can make the sauce through step 5 up to 1 day ahead of time. Store, covered, in the refrigerator and reheat before proceeding.
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