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TUNA, EGGPLANT AND CAPERS ON SPAGHETTI
1 pound long, slender Asian or Italian eggplant
Salt
1/2 cup extra virgin olive oil
4 garlic cloves, minced
Pinch hot red pepper flakes
1 pound plum (Roma) tomatoes, peeled, halved, seeded and diced
1 teaspoon dried oregano
1 tin (200 grams) imported olive oil-packed tuna, drained and flaked
2 tablespoons capers (preferably salt-packed), rinsed and chopped
1 pound spaghetti
Cut the eggplant, unpeeled, into 1/2-inch dice. Put it in a sieve set over the sink and sprinkle with 1 1/2 teaspoons salt. Toss well with your hands, then let stand for 1 hour, tossing once or twice more and pat dry with paper towels (no need to rinse first).
Heat 1/4 cup of the olive oil in a large skillet over moderately high heat. When the oil is hot, add half of the eggplant. Saute, stirring often, until nicely browned on all sides, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off the oil but reserve it. Add the remaining 1/4 cup olive oil to the skillet. When hot, fry the second batch of eggplant like the first. Transfer with a slotted spoon to paper towels to drain, leaving any oil in the skillet. Add the garlic and pepper flakes to the skillet and saute until the garlic starts to color. Add the tomatoes and the oregano, crumbling the herb between your fingers as you add it. Cook for a few minutes to soften the tomatoes, but do not allow them to collapse into a sauce. Add a few tablespoons of water if necessary to moisten. Remove from the heat and stir in the tuna, capers and eggplant. Taste and adjust the seasoning. Add a few more tablespoons water if needed to loosen the sauce.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain and return the pasta to the warm pot. Add the sauce and toss, adding some of the reserved oil or the reserved water if needed. Serve 4-6 in warm bowls.
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