- 100 g of pasta
- 1/2 Large Eggplant
- 2 tbsp of olive oil
- 1/2 onion
- Tomato salsa
- Salted ricotta
- Basil
First step is to remove the excess bitter liquid from the eggplant by sprinking eggplant slices and placing them in a colander and let the eggplant step for an hour or more. Cut them into cubes and fry them in sunflower oil until the surface is golden. Meanwhile, heat a couple spoons of olive oil in a wide pan and add the onion. Saute for a couple minutes, then add tomato salsa, basil, salt and pepper. Bring to a simmer. Turn down the heat and cook slowly for about 20 to 30 minutes until thickened. Cook the pasta in boiling salted water for a few minutes. Add the eggplant to the sauce, drain the pasta and toss in plate with the sauce and a sprinkle of salted ricotta.
