Spaghetti with Eggplant and Goat Cheese

In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry garlic just until golden, about 3 minutes.

Stir in tomatoes, 1/2 tsp (2 mL) of the salt, pepper and 1 large basil leaf; bring to boil. Reduce heat and simmer until thickened and mixture can mound on spoon, about 45 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 3 days; reheat to continue.)

Meanwhile, shred remaining basil; set aside.

Meanwhile, cut eggplant into 1-inch (2.5 cm) cubes; toss with remaining salt. Let stand in colander in sink until moisture is released, about 20 minutes. Pat eggplant dry, wiping off salt.

In skillet, heat remaining oil over medium-high heat until hot but not smoking. In batches, fry eggplant until golden brown, about 4 minutes. With slotted spoon, remove to paper towel-lined tray.

Meanwhile, in saucepan of boiling salted water, cook pasta until tender but firm, about 10 minutes; drain and return to pot. Add tomato sauce and half each of the eggplant and shredded basil; toss to coat. Pour into large serving dish; sprinkle with cheese and remaining eggplant and basil. Toss to serve.

Source : Canadian Living Magazine: June 2005