Pasta a Picchi Pacchiu

Method

1. Bring water to a boil.
2. Score the tomatoes with an X, blanch for 30 seconds, then transfer to ice water and peel.
3. Remove seeds and liquid, cut tomatoes into medium pieces.
4. In a pan, add a drizzle of olive oil, garlic (whole or sliced), and a few basil leaves. Heat until sizzling.
5. Add the tomatoes, season with salt, and cook quickly.
6. Meanwhile, cut the eggplant into cubes.
7. Fry the eggplant in oil at 170°C until golden, then drain.
8. Cook the pasta in salted water.
9. Drain the pasta and combine with the tomato sauce.
10. Plate, top with fried eggplant and grated salted ricotta.