Ingredients
- 700 g eggplant
- 120 ml extra virgin olive oil
- Salt and black pepper to taste
- 1 tablespoon chopped garlic
- 700 g fresh tomatoes, chopped
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 400 g pasta
- 30 g chopped parsley or fresh basil
- 50 g ricotta salata, grated
Instructions
Cook the Eggplant
Slice the eggplant and cook it in plenty of extra virgin olive oil until golden brown and tender.
Transfer to a plate and set aside.
Prepare the Sauce
In the same pan, leave about 2 tablespoons of oil.
Add the garlic and sauté until lightly golden.
Add the chopped tomatoes, oregano, salt, and pepper.
Cook over medium heat until the sauce thickens but remains slightly moist.
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta until al dente, then drain.
Combine and Finish
Cut the eggplant into strips and add it to the tomato sauce.
Toss the drained pasta with the sauce until well coated.
Adjust seasoning if needed.
Serve
Top with chopped parsley or basil and grated ricotta salata.
Serve hot, paired with a good red wine.