INGREDIENTS: spaghetti, tomato sauce, ricotta salata, eggplant
Cut the eggplant in cubes, put in a colander and sprinkle with salt. Let sit about one hour. In the meantime, prepare tomato sauce: Put sauce in a pan, add one clove garlic, some basil leaves, salt and olive oil.
Fry the eggplant in a bit of oil, then drain. Cook the spaghetti according to package directions, drain. Add the tomato sauce, eggplant, chopped ricotta salata and a few basil leaves.
For the sauce, I used MUTTI Passata di Pomodoro