Servings = 4 pax – Prep Time = 35 minutes – Cooking time =13 minutes
- 500 gr Spaghetti
- 3 round Eggplants
- 1 kg of red Tomatoes
- 2 Garlic cloves
- Basil leaves
- 150 gr. Salted Ricotta Cheese
- 3 extra virgin olive oil
- 1 cup sunflower oil
Wash and dry the aubergines. Salt and place in layers in a colander to let the water get lost. Let it rest for about 10 minutes.
Boil the tomatoes for 5 minutes in water, then peel them and cut into small pieces.
Fry garlic and onion with extra virgin olive oil in a frying pan, then pour tomatoes, salt, pepper and some basil leaves and let the sauce cook for 15 minutes.
In a high pot, boil water, salt when boiling and cook pasta until “al dente”.
Meanwhile, dry the eggplants well and fry in plenty of sunflower oil. Place on absorbent paper.
When pasta will be on the tooth, drain them and transfer them to the frying pan with the sauce. Add the fried eggplants and mix together for a few minutes.
Sprinkle with a lot of grated salty ricotta, mix everything and serve hot.