As a favorite with gourmet cooks, sea salt has risen to high status. Although there is little or no health benefit to using sea salt over regular table salt, as both are primarily sodium chloride, many believe that sea salt has better texture and tastes better than the salt from the salt mines. Sweating with sea salt helps to draw out moisture from the vegetables and enhances their natural flavor. It will purge for example eggplant of its bitterness, and it will also prevent it from absorbing excess fluids or oil. Sea salt is produced by evaporating seawater and harvesting the salt that remains. Because the production method is more expensive than mining the salt deposits left by salt lakes, the price tag associated with this type of salt is also heftier. You can also try boutique sea salts, like pinkish gray salt from Korea and France, or Indian black salt.
1 eggplant, sliced
1 zucchini, sliced
coarse sea salt
2-4 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 tomatoes, sliced
salt and pepper to taste
fresh flat leaf parsley, finely chopped
freshly grated Pecorino Romano cheese
penne or penne rigate pasta
Slice the eggplant and the zucchini and sprinkle coarse sea salt on them. Set the slices aside for 30-60 minutes. Shake the sea salt off and slice the pieces into smaller cubes.
Heat olive oil in a pan and saute the minced garlic and the bell peppers together with the tomatoes for a few minutes until the vegetables soften. Add the eggplant and the zucchini and continue frying for a few minutes. Season with salt and pepper.
Meanwhile, cook the pasta al dente in a pot filled with salted boiling water. Drain and mix with the vegetables. Garnish each plate with Pecorino Romano and fresh flat leaf parsley.