Serves: 4 people Difficulty ': Easy Preparation time: about 30 minutes INGREDIENTS 320gr. short pasta 1 package frozen grilled eggplant 80gr. of ricotta cheese to be grated 500ml. tomato sauce fresh garlic 2 tablespoons extra virgin olive oil fresh basil salt pepper PROCEDURE -------------------------- Let thaw in an eggplant colander in the meantime the grated ricotta salata with a grater with large holes instead.
Plenty of water heated in a pot for cooking the pasta when boiling, salted with a sprinkling of salt and throw the dough, calculated as the cooking time indicated on the package less than two minutes to skip the pasta into the sauce without overcook. Cut the eggplant into strips. In a saucepan heat the olive oil with two cloves of fresh garlic deprived of outer jacket, let cook gently for a few minutes without burning the garlic, then add all the tomato sauce.
Season with a pinch of salt. Bring cooking over low heat in 15 minutes, few minutes before switching off add the sliced eggplant. In this way the pasta will be 'ready with the sauce. Drain the pasta and then dress it in the same pot with the tomato sauce, leaving the flavor. Add the basil leaves with your hands and most of the grated cheese, stir, then remove to a serving dish, sprinkle with the remaining ricotta, add a few whole basil leaves and serve. 
Plenty of water heated in a pot for cooking the pasta when boiling, salted with a sprinkling of salt and throw the dough, calculated as the cooking time indicated on the package less than two minutes to skip the pasta into the sauce without overcook. Cut the eggplant into strips. In a saucepan heat the olive oil with two cloves of fresh garlic deprived of outer jacket, let cook gently for a few minutes without burning the garlic, then add all the tomato sauce.
Season with a pinch of salt. Bring cooking over low heat in 15 minutes, few minutes before switching off add the sliced eggplant. In this way the pasta will be 'ready with the sauce. Drain the pasta and then dress it in the same pot with the tomato sauce, leaving the flavor. Add the basil leaves with your hands and most of the grated cheese, stir, then remove to a serving dish, sprinkle with the remaining ricotta, add a few whole basil leaves and serve.
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