Ingredients
  • Sedani Rigati 500 g
  • Eggplant 1
  • Sheep ricotta 150 g
  • Salt up to taste
  • Ribbed tomatoes or other variety 1.5 kg
  • 4 cloves garlic
  • Salt up to taste
  • Basil 1 bunch
  • Extra virgin olive oil to taste
Procedure

Cut the aubergine into thick slices and place them in a colander. Sprinkle them with salt and leave them there for about 15 minutes. In a saucepan, put the chopped tomatoes, salt, garlic and basil. After about 30 minutes of cooking, remove the garlic and basil. Thanks to a vegetable mill you will get your puree. Now transfer to a pan with 1 clove of garlic and basil. Cook for about 40 minutes over low heat. Then dry the aubergines with absorbent paper and fry them until golden. Remove them and let them drain on a tray with kitchen paper. Add a little oil used to cook the aubergines to the sauce. Now cook the pasta in salted water, leave it al dente, it will finish cooking in the previously prepared sauce. Once cooked, serve adding the salted sheep ricotta and aubergines.

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