Description
A traditional Sicilian pasta dish featuring eggplant, tomatoes, and ricotta salata, ready in 30 minutes.
Ingredients
Scale
- 400g spaghetti
- 2 eggplants, sliced
- 500g fresh tomatoes, chopped
- 2 garlic cloves, minced
- Fresh basil leaves
- 100g ricotta salata, grated
- Olive oil
- Salt to taste
Instructions
- Wash and slice the eggplants, then fry them in olive oil until golden. Set aside.
- In a pan, sauté garlic in olive oil, add chopped tomatoes, and cook for 10 minutes to make the sauce.
- Boil the spaghetti according to package instructions until al dente.
- Combine the cooked pasta with the tomato sauce and fried eggplants.
- Serve topped with grated ricotta salata and fresh basil leaves.
Notes
For an authentic flavor, use fresh, ripe tomatoes and high-quality olive oil. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Sicilian
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 60g
- Protein: 12g