(Norma spaghetti - Authentic Italian recipes)

400 g (14 oz) spaghetti
700 g (1 2/3 lb) ripe tomatoes
1 clove of garlic (optional)
Fresh basil
3 medium size aubergines (eggplants)
100 g (4 oz - 1/2 cup) dried ricotta cheese
Olive oil for seasoning and deep- frying
Salt
Dried chilly

Time:
preparation: 30 minutes
plus 1 h to lose the bitter flavour of aubergines
cooking: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: n.v. (kCal) - n.v. (kJ)
Protein: n.v. (g)
Total fat: n.v. (g)
Total carbohydrate: n.v. (g)
Sugars: n.v. (g)

Italian pasta with ricotta and aubergines, a delicious first course!
Peel the aubergines and cut them into thin slices lengthways. Put them in a large bowl, season and cover for 1 hour in order to lose their bitter flavour that would compromise your dish.
In a saucepan put the peeled, roughly-chopped tomatoes, the peeled clove of garlic, 4 basil leaves , 8 tablespoons olive oil and a pinch of dried chilly; season with salt and cook gently for 10-15 minutes.
Pat dry the aubergine slices with absorbent kitchen paper.
In a frying pan, brown them on both sides on a gentle heat. Drain on absorbent kitchen paper and keep them warm.
Meanwhile cook spaghetti "al dente", drain and toss into a large bowl. Dress them with the tomato sauce and crumbled cheese. Arrange the slices of aubergines on top of spaghetti, garnish with basil leaves and serve hot.