Ingredients:
- Pasta (rigatoni or spaghetti)
- Eggplant, diced
- Tomato sauce
- Garlic, minced
- Fresh basil
- Ricotta salata cheese, grated
- Olive oil
- Salt and pepper to taste
Instructions:
- Cook pasta according to package instructions.
- In a pan, sauté diced eggplant in olive oil until golden brown.
- Add minced garlic and tomato sauce to the eggplant, and simmer.
- Toss cooked pasta in the sauce, add fresh basil, and season with salt and pepper.
- Serve hot, garnished with grated ricotta salata.
