Macaroni with Eggplant, Salami, Olives and Basil

Maccheroncini Campolattaro Le Sirenuse (Macaroni with Eggplant, Salami, Olives, and Basil)

Instructions

In a colander toss the eggplant with the salt, let it drain for 1 hour, and pat it dry with paper towels. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the eggplant in batches, turning it, until it is browned, and transfer it to paper towels to drain. Add the tomatoes to the skillet, cook them over moderate heat, stirring, for 2 minutes, or until they are just wilted, and stir in the chilies, the salami, the olives, the basil, and the eggplant.

In a kettle of boiling salted water cook the macaroni until it is al dente, drain it, and in a bowl toss it with the sauce. Stir in the mozzarella, the Parmesan, and salt and pepper to taste and transfer the mixture to a 4-quart baking dish. Bake the pasta in the middle of a preheated 350° F. oven for 10 minutes, or until it is heated through. Serves 6 to 8.