Spaghetti with Eggplant and Tomato Spaghetti alla Chitarra con Melanzane e Pomodoro
Ingredients
- 1 pound eggplant (about 2 small eggplants), peeled and diced
- Kosher salt
- 1 pound fresh spaghetti alla chitarra (if unavailable, you can substitute dried traditional spaghetti)
- 2 pints cherry tomatoes, halved
- 4 garlic cloves, peeled and thinly sliced
- 5 tablespoons extra-virgin olive oil, divided
- ½ large yellow onion, sliced
- ½ teaspoon red pepper flakes
- 2 cups vegetable stock
- ½ cup tightly packed basil leaves, thinly sliced
- ¾ cup grated caciocavallo cheese (or provolone)
Instructions
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