Ingredients
Equipment
Method
Prepare the Eggplants
- Cut the eggplants into 1/4-inch rounds. Sprinkle with salt and let stand for 20 minutes to draw out bitterness.
- Wash out the eggplants with cold water, then dry them on a clean textile.
- Heat olive oil in a large skillet over medium heat and fry eggplant slices until golden brown on both sides. Drain on paper towels, reserving on paper towels until excess oil drips off.
Make the Tomato Sauce
- Heat some olive oil in a saucepan on a sensible heat. Once the onions are translucent, add the minced garlic and sauté until fragrant.
- Add crushed tomatoes, salt and pepper, and more sugar if tomatoes are too acidic.
- Let it simmer for 15–20 minutes, stirring occasionally, until the sauce has thickened. Stir in fresh basil leaves and shut the heat.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
- Reserve 1/2 cup of pasta water before draining.
Assemble the Dish
- Toss the cooked pasta with the tomato sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
- Gently fold in the fried eggplants.
Serve
- Divide the pasta among plates or bowls. Top with grated ricotta salata and garnish with fresh basil leaves if desired.
Notes
Make it Vegan: Replace ricotta salata with a vegan cheese or sprinkle nutritional yeast for a plant-based alternative.
Low-Calorie Option: Grill or roast the eggplants instead of frying to reduce oil content.
Variations: You can use whole-grain pasta or zucchini noodles for a healthier twist.
Low-Calorie Option: Grill or roast the eggplants instead of frying to reduce oil content.
Variations: You can use whole-grain pasta or zucchini noodles for a healthier twist.