Maccheroni alla Molinaria Domus with Eggplant, ‘Ndjua, Tomato and Ricotta Salata
Nick Stefanelli, the executive chef/owner of Masseria in Washington, DC, learned to make this dish from Domenica Marchetti. The name translates to "the miller's wife's pasta" and refers to a time when the area was dotted with flour mills and wives turned the flour that their husbands milled into a meal fit for royalty.Slideshow: More Pasta Recipes
To fry the eggplant, fill a bowl with salted water. Cut 1 large eggplant into 1/4-inch pieces and soak in the water. This will prevent the eggplant from discoloring and help remove some of the bitterness. Place in a large pot filled with sunflower oil at a temperature of 350 degrees. Fry until golden brown. Take a strainer spoon and pull the eggplant from the excess oil. Transfer to paper towels to drain.