Ingredients:
Salt
1 pound(450 grams) eggplant, cut into ½-inch (1.3-centimeter) slices
1/3 cup(80 milliliters) extra-virgin olive oil, plus more to finish
3 garlic cloves, lightly smashed
Leaves from 2 sprigs thyme or oregano, chopped
1 cup(240 milliliters) stock or water (Lam even uses water leftover from cooking lentils)
1 pound(450 grams) long pasta (spaghetti, linguine, whatever floats your boat)
2 tablespoonsminced sun-dried tomatoes
6 leaves basil, cut into a chiffonade
Freshly ground black pepper
Directions:
Lightly salt the slices of eggplant, stack them back together, and let it all hang out for 20 minutes. This will season it and water will drop out, allegedly removing the bitterness, if it’s there.
Meanwhile, pour the olive oil into a wide, heavy saucepan, add the garlic cloves, and set over low heat. You’re just trying to get them friendly with one another, so don’t worry if nothing happens for a while.
Dry off the eggplant and cut it into chunks. When you start hearing the garlic sizzle a little and can smell it, drop in your eggplant and stir to coat it all with oil. Turn up the heat a little bit to medium-high, add the thyme, and stir. When the eggplant starts to turn translucent and soften, add the liquid and let it come to a boil, then turn it back down to medium-low. Let it bubble for a bit and cover it, leaving a crack for steam to escape. Stir once in a while, so the bottom doesn’t stick.
While the eggplant is softening, bring a large pot of water to boil, salt it, and cook the pasta to al dente.
While the pasta is boiling, check on the eggplant. The liquid should be mostly absorbed or reduced after about 20 minutes. Once it looks mashable, mash it up with a spoon and adjust the seasoning with salt and pepper to taste. It should be silky-smooth and garlicky and humming with oil.
Drain the pasta and toss with the eggplant purée. Stir in the tomatoes, basil, and pepper and gild the lily with some more oil to serve.