Spaghetti With Eggplant - cooking recipe

Ingredients

6 eggplants
salt and pepper
olive oil
2 garlic cloves, crushed
2 lbs. ripe tomatoes
2-3 sprigs basil, finely chopped
1 1/2 lbs. spaghetti
3/4 cup grated Pecorino or Parmesan cheese

Preparation

Wipe the eggplants, peel them and cut them into thin slices. Sprinkle with salt and leave in a colander or on a tilted plate for 1 hour to drain off their bitter juices.
Wipe the slices dry and fry in hot oil, a few at a time, until brown on both sides. Drain on paper towels.