Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants, cut into cubes
  • 5ml (1 tsp) sea salt
  • 45ml (3 tbsp) Bertolli with Butter
  • 2 cans chopped tomatoes
  • 4 cloves garlic, crushed
  • 5ml (1 tsp) chilli flakes
  • 5ml (1 tsp) dried oregano
  • 60g (2oz) ricotta salata
  • 300g (10oz) dried pasta, cooked

Instruction

  • Lightly sea salt the aubergine in a colander and leave for 20 minutes.
  • Melt the Bertolli with Butter and stir into the aubergine until everything is covered.
  • Place the aubergine in a single layer on a baking sheet and bake at the highest setting until cubes are browned and soft. Remove and leave aside.
  • Place the tomatoes in a pot with the garlic, chilli and oregano. Simmer gently for 20 minutes until sauce has thickened and flavours absorbed. Season to taste.
  • Add the aubergine and pasta and stir vigorously to give latter the tomato coating.
  • Divide into portions and top with grated cheese.