Directions

• Cube the eggplant into approx. 1 cm cubes. Spread them evenly on a sheet or plate and salt lightly to draw out the moisture. Then use a paper towel to absorb the moisture. Deep fry in vegetable oil or pan fry with a bit of olive oil until golden brown.
• With the remaining oil (if applicable) or in a separate pan with a shot of olive oil, heat the crushed garlic (with the peel!) until fragrant, then remove. Into the oil add your tomatoes and cook until it has been reduced to your desired amount. (I personally barely cook the sauce, so it has a fresher tomato taste. Don’t salt the sauce too much!)
• Add the pasta to boiling, liberally salted water (“as salty as the sea”). Remove 2–3 minutes before package instructions. Leave a bit (1 ladle full) of pasta cooking water in the pot. Add the sauce and mix it with the water.
• Serve and add the fried eggplant, cheese and with a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 % (cf. pp. 5, 6 of Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed). Basil is optional.