• ¾ lb rigatoni
  • ½ lb eggplant
  • 2 tablespoons extra virgin olive oil
  • 1 ¾ oz onion
  • 1 clove of garlic
  • 2 lb tomatoes , ripened
  • 6 basil leaves
  • 1 ¾ oz salted ricotta , grated
  • all-purpose flour to taste
  • frying oil to taste
  • salt and pepper

Dice or cut the eggplant into sticks, then put it in a colander, salt it lightly and allow it to drain for about 30 minutes.
In a skillet, heat the oil over medium-high heat until hot. Toss the eggplant with flour and fry until golden. Transfer to a paper towel-lined plate.
Add the onion to the skillet along with garlic clove. Add tomatoes, season with salt and pepper, and cook for about 10 minutes; then pass the mixture through a food mill. Add the eggplant to the tomato sauce.
Bring a pot of well-salted water to a boil. Cook the rigatoni until al dente, drain, and pour it into a large bowl. Add the sauce, stir, and then add the basil. Transfer to bowls, sprinkle with the ricotta salata, and serve.



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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