Ingredients (4-5 P)
2 medium-sized eggplants
2 cloves of garlic
2 cans tomato sauce (à 400 g)
4 tbsp pitted Taggiasca olives
2 tbsp inlaid capers
200 g smoked ricotta cheese
500 g spaghetti (or other durum wheat pasta)
salt and freshly ground black pepper
Wash the eggplants and cut them into slices about 8 mm thick. Sprinkle each slice with a little salt and set aside until the eggplants water has run out a little.
Peel and chop the onion and garlic. Set aside.
Cut the eggplants into strips.
Heat 3 tbsp. olive oil in a large frying pan and fry all sides of the eggplants until golden brown. Remove from the pan.
Add a little olive oil to the same pan and sauté the onion with the garlic.
Add the tomato sauce, salt, pepper and let it boil down on a low flame for about 15-20 minutes without a lid. Stir occasionally.
Heat plenty of water in a large saucepan, salt and cook the pasta according to the instructions on the packet.
While the pasta is boiling, add the Taggiasca olives and capers to the tomato sauce and mix.
Add the eggplants strips and heat again.
Mix the drained spaghetti with the tomato and eggplant sauce and arrange on preheated plates
Sprinkle with a little olive oil, sprinkle with smoked ricotta cheese and serve.