Ziti with eggplant media
Instructions
Cut the Eggplant into small cubes, and make them bleed with coarse salt in colander for 30 minutes.
After wash and dry place them in a bowl with 2 tablespoons oil and 1 clove of garlic and toss for 3 minutes over high heat.
In 1 Pan put 2 tablespoons oil, peeled chopped tomatoes and cook for 5-7 minutes, add salt, chopped Basil.
Cook pasta al dente, drain it, add the aubergines and tomatoes and let stand for 1 minute.
Sprinkle with grated ricotta.
Ingredients and dosing for 4 persons
- 200 g of media type pasta ziti broken
- 300 g of eggplant
- 250 g of tomatoes
- 1 clove of garlic
- Chopped basil
- 2 tablespoons of grated ricotta salata
- 4 tablespoons of olive oil extra virgin
- Salt