Ingredients for 4 people:
- 400 g half rigatoni “Giannobile”
- 2 eggplants
- 800 g round tomatoes
- 150 g salted sheep’s cheese
- 100 g fresh basil
- 2 cloves of garlic
- extra virgin olive oil
- seed oil for frying
In a low pot let the garlic golden and then add the coarsely chopped
tomatoes. When they are well softened salt and add basil keeping a
few leaves to garnish the dishes.
Pass everything in the vegetable mill and put the sauce so obtained
on the fire, again in a low pot, to make it shrink.
Wash and dry the eggplants and cut into squares of one centimeter.
If you think they are of bitter quality, cut the eggplants into slices
and salt them on the surface, then put them in a colander or a sieve
for about 20 minutes. Finally, wash and dry and cut into cubes.
Fry the eggplants in hot oil at 170° C . Once golden, drain them
well, salt them and place on paper towels to remove excess oil.
Cook half rigatoni “Giannobile” in plenty of salted water, adagial them in
the sauce and stir.
Add the tasty eggplant cubes directly to the dish.
Sprinkle it all with abundant flakes of salted ricotta and a few leaves