Pasta 400 gr
salted ricotta 100 gr
ripe tomatoes 1.5 kg
2 cloves garlic
a bunch of basil
extra virgin olive oil
Wash the tomatoes and blanch in hot water for about 10 minutes, then peel and remove the seeds, then cut into cubes. In a pan fry the cloves of crushed garlic with oil and as soon as golden remove them and add the tomatoes. Add some basil leaves and a pinch of salt and pepper, then cook over medium heat until the sauce thickens.
Meanwhile wash the eggplant and cut into cubes, leaving it in a bowl covered with salt for about 1 hour. After this time, rinse, squeeze gently and fry in oil.
In a large pot of boiling salted water and boil the pasta when it is cooked, drain it and add it to the sauce, stir joining eggplant and completed decorating with remaining basil and salted ricotta cheese flakes.