Pasta with tomato and eggplants
- 2 eggplants black
- 400 g chopped tomatoes
- ½ onion
- a clove of garlic
- 100 gr ricotta seasoned
- 180g mezze maniche (or rigatoni)
- Sicilian extra virgin olive oil
- fresh basil
Cut the eggplant into slices, put them in cold water with salt for a while, and let them drain
Turn on the stove and warm the oil, when very hot, drop a few slices at a time, I drain them on double layer of paper towels and add salt sparingly. In the meantime, I start a fried light of garlic and onion, shortly after join chopped tomatoes, salt and pepper. I let it cook for 5-10 minutes with a lid.
Put on the stove a pot of water up to the boiling point then salt it . Meanwhile, when the sauce is ready, add the basil into pieces and part of the fried eggplant cut into small pieces.
When ready I drain the “pasta al dente“, then I put it into the pan with the sauce and I sauté it quickly, serve on the plate and decorate with slices of fried eggplant, lots of ricotta salata, like the snow of Etna, and basil leaves.
Ciccio Sultano’s advice: put at the center of the table slices of remaining fried eggplants together with the ricotta salata Siciliana, add them as you eat again
… a sort of: reiteration of pleasure . Buon appetito e Salute! Ciccio Sultano