Description
A classic Sicilian pasta dish featuring eggplant, tomatoes, and ricotta salata, ready in just 30 minutes.
Ingredients
Scale
- 400g spaghetti
- 2 large eggplants, sliced
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 800g canned tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 100g ricotta salata, grated
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
- Meanwhile, heat olive oil in a large pan over medium heat. Add the eggplant slices and fry until golden brown on both sides. Remove and set aside.
- In the same pan, add garlic and cook until fragrant. Add canned tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
- Add the fried eggplant back to the sauce and cook for another 5 minutes.
- Drain the pasta and toss it with the sauce. Serve topped with grated ricotta salata and fresh basil.
Notes
For an authentic touch, use high-quality olive oil and fresh ingredients. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Sicilian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 65g
- Protein: 12g