Pasta con pomodoro e melenzane

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
  • salt
  • pepper
  • 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