Ingredients for 4 people:
- 1 kg of tomatoes
- 4 eggplants
- 150 grams of ricotta salata
- 1 white onion
- 320 grams of pasta like penne
- 4 tablespoons of extra virgin olive oil
Wash the eggplants and cut into cubes, sprinkle with salt, put them to drain in a colander covered with a weight for about 20 minutes. Rinse and pat dry with paper towels. Wash tomatoes, privateli the petiole, with a slit cut cross on the top cover and cook in boiling water for one minute, remove them with a slotted spoon and rinse under cold water, peel with a boxcutter, cut them in half, remove the seeds and cut into cubes, peel the onion and chop finely.
Put the olive oil in a pan, let it heat and fry the eggplant cubes dry well. In another pan, fry the onion in oil, when it is golden brown, add tomatoes, salt, pepper and let thicken, add at this point that you fried the eggplant dry with paper towels excess oil.
Cook the pasta in abundant salted water, drain it al dente and toss in pan with the tomato sauce and eggplant. Before serving, add the grated cheese and a sprinkling of chopped basil. divide into 4 individual dishes and decorate with basil leaves.