Ingredients:
- Spaghetti 400 gr.
- Ripe tomatoes 800 gr.
- Eggpants 3
- Garlic 2 cloves
- Salted Ricotta cheese 100 gr.
- Extra virgin olive oil 3 to 4 tablespoons
Servings: 4
Calories: Medium
Category: pasta
Cost: medium
Difficulty: easy
Preparation time: 80 min.
Wash the eggplants without peeling them and cut them into small cubes. Put them into a pot with holes or a soup strainer. Salt them and put a weight on top for an hour, so that they lose their bitter taste.
Peel the tomatoes, remove the pips and pass them through the strainer to obtain a sauce. Brown the garlic in the oil and add the eggplant cubes and check that there is enough oil.
When the eggplants are ready, remove the oil you have cooked them in (not all) and add the tomato sauce and finish cooking.
Drain the spaghetti and toss it in the pan with the sauce. Sprinkle with the grated Ricotta cheese and add two basil leaves. Serve hot.
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