SPAGHETTI WITH EGGPLANT CHUNKY SAUCE, MINT PISTOU AND SALTED RICOTTA
Reduce the San Marzano tomato on low heat for 30-45 minutes.
Slice the onion and caramelize on low heat for 1-2 hours (this can be done the day before).
Peel the eggplant, cut into medium size dices, add salt and place in the oven to sweat until they are cooked and soft.
Combine the caramelized onion and the roasted eggplant adding a tablespoon of Extra Virgin Olive Oil.
To smoke the mixture, spread mesquite wood chips on the bottom of a pan with lid. Ignite the wood and put off the flame by placing the lid over the pan. Place the eggplant on a griddle, cover with cling film and the lid and let the smoke penetrate for 15-20 minutes.
For the mint pesto, blend the mint leaves with the spinach, garlic clove and extra virgin olive oil, add salt and pepper.
In a hot pan melt the butter, add the eggplant, the tomato sauce reduced and a pinch of chili flakes.
Cook the spaghetti in boiling, lightly salted water, drain when “al dente” and dress in the frying pan.
Spread the mint pesto on the bottom of the plate, and lay the pasta on top and garnish with slivers of salted ricotta.