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Directions

cut up a large eggplant into cubes and put them in a colander. Sprinkle the eggplant liberally with sea salt, and mix, weigh the eggplant down (a small plate with a can of tomatoes or beans on top works well) and allow them to sit for 30-60 minutes.

Prepare the sauce by sautéing a few slightly crushed garlic cloves in a generous amount of olive oil and, when the garlic begins to give off its aroma before it starts to brown, add about 500g (1 lb.) of fresh or canned tomatoes. Allow the tomatoes to simmer for about 15/20 minutes or so, until the tomato is thick and smooth and has separated from the oil. Add a handful of basil leaves, salt to taste and turn the gas off.

put the water to boil

take the eggplant cubes and squeeze them dry in paper or cotton towel, then fry them in olive oil until golden brown. Remove the oil in excess.

In the meanwhile cook your pasta of choice (spaghetti, penne, rigatoni, etc.) until al dente. Drain and pour into the pot with the tomato sauce , (more fresh basil), and part of the eggplant, mix well. Turn the pasta into a large serving bowl, top with the rest of the eggplant pieces and a generous, coarse grating of ricotta salata, and serve immediately.