Serves 4
Ingredients
- 2 purple eggplants
- 8 Roma tomatoes
- Garlic, to taste
- Extra virgin olive oil
- Fresh basil
- Ricotta salata cheese, to taste
- 11.3 oz fusilli pasta
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
- Peanut oil (for frying)
Preparation
- Cut the tomatoes into small cubes and place them in a pan with olive oil and garlic. Let them soften for about 20 minutes with basil, salt, pepper, and half a teaspoon of sugar.
- Remove from heat and pass through a food mill. Return the tomato sauce to the heat and reduce until it reaches the right consistency.
- Cut the eggplants into medium-sized cubes. Deep fry the eggplant pieces until golden brown. Drain well on paper towels to remove excess oil.
- Cook the pasta until al dente and toss with the tomato sauce.
- Serve the pasta and top each portion with the fried eggplant and freshly grated ricotta salata.
