INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Elicoidali N° 49
400 g peeled tomatoes
750 g eggplants
2 garlic cloves
5 g sugar
Basil
Ricotta salata
DIRECTIONS
Wash the eggplants. Cut two thirds into 1.5 cm wide cubes and set aside. Slice the rest of the eggplants into 1 cm thick slices and keep aside.
In a sauté pan, sauté the garlic with a handful of basil leaves in oil. When the garlic is golden, add the peeled tomatoes squashing them with a wooden fork so they release the water. Add salt and sugar.
In a low pot, warm up the sunflower seed oil then pour the eggplants cut into pieces with a skimmer, increasing the heat for 30 seconds (adding the eggplants will decrease the temperature of the oil). Fry the eggplants until they are nice and brown.
Once the eggplant pieces are ready, remove them with the skimmer and put them on a baking tin covered with paper to absorb the extra oil. Fry the sliced eggplants following the same procedure.
Remove the garlic from the tomato sauce and add the eggplants.
Meanwhile, cook the Elicoidali N° 49 pasta in a pot of abundant boiling salted water. Two minutes before the cooking time, transfer the pasta into the sauté pan and finish cooking it with the eggplants, mixing well and gradually adding some cooking water if necessary.
Finish with lots of fresh basil and serve with some ricotta salata grated on the spot. Enjoy your trip to Sicily!