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To make the sauce, which is called pesto alla trapanese: Place tomatoes, garlic and basil in a large mortar. |
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Add extra virgin olive oil, salt and use a pestle to crush the ingredients into a paste. If the pesto looks too dry, add more olive oil. |
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Crush the ingredients until the pesto sauce is even in consistency. |
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Alternatively, place the above ingredients in a food processor and puree. |
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Heat up extra virgin olive oil in a saucepan and fry eggplant until golden. |
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Place fried eggplant on an absorbent paper towel to drain excess oil. |
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Season the eggplant, while hot, with salt. |
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Follow the same procedure to fry up the potatoes. |
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Place spaghetti in a pot of boiling salted water. Stir initially to prevent from sticking. |
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Drain the spaghetti when it is ‰al dente. |
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Place the spaghetti in a large mixing bowl, add the pesto sauce, half the quantity of eggplant, potatoes, pecorino cheese and mix thoroughly. |
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Transfer to a large serving bowl and top with the remaining eggplant, potatoes and pecorino cheese. Serve immediately. |
