PREPARATION 15 min COOKING 40 min TOTAL TIME 55 min

Ingredients:

350 gr pasta rigatoni

300 gr eggplant

350 gr mozzarella

50gr parmesan cheese

400 gr tomato passata

olive oil

basil

salt & pepper to taste

Method

1.Start by slicing the eggplant to cubes and soak for 5 minutes in water with a tsp salt to take out the bitter taste. In the meantime in a small pot add a spoon of olive oil, tomatoes, basil, salt to taste and bring to boil until it gets thicker consistency. Drain the eggplant and put them in a pan with a drizzle of oil and salt, cook until golden with constant stirring.

2.Boil the water for your pasta add salt to it, cook the pasta and once done add to it the tomato sauce. Dry the eggplant from any excess oil and add to the pasta with the mozzarella diced in pieces. Serve and top with parmesan cheese

Notes:

• Dry the eggplant before you put it in the pan

• You can add pecorino cheese instead of parmesan.