Tonnarelli with Mussels, Eggplant and Cacio Ricotta

Method

1. Open the mussels: heat olive oil with garlic and fresh chili. Fry the garlic, add the mussels, deglaze with dry white wine, cover and cook until the mussels open.
2. Clean the mussels and strain the cooking liquid through a fine sieve.
3. In a pan, heat olive oil and garlic. Sauté the garlic, then add cherry tomatoes cut in quarters, a pinch of salt, and the strained mussel cooking liquid. Cook gently, remove the garlic, add basil, and turn off the heat.
4. Fry the eggplants in seed oil until golden.
5. Cook the tonnarelli pasta in lightly salted boiling water.
6. When the pasta is almost done, turn on the heat, add the mussels, fried eggplant, and a little of the mussel cooking water.
7. Drain the pasta and toss it together with the other ingredients. Add a pinch of black pepper.
8. Serve with grated cacio ricotta cheese and a drizzle of raw extra virgin olive oil.