Pasta with Ricotta and Eggplants is a real Sicilian recipe, easy and tasty.
The secret is the ricotta cheese that must be creamy and fresh.
Also the Eggplants are very important, they must be without seeds inside and I always suggest you to peel and slice them and leave in a bowl covered with water and coarse salt. In this way the Eggplants will release the bitter water they have inside.
And now follow me in my kitchen to prepare this recipe in few steps.
Here are the ingredients and the steps. You can find the video recipe in my Instagram page (my profile - highlights) or in my YouTube channel.
Grated Parmesan Cheese
Extra Virgin Olive Oil
Peel and cut in little pieces the Eggplants and leave 15 minutes in a bowl, covered with water, adding Coarse Salt
Place in a frying pan the Extra Virgin Olive Oil, the chopped Garlic and the Eggplants, and fry for 10 minutes.
Add at the end the salt
In a bowl place the Ricotta cheese, the Herbs, the Parmesan cheese, the tomato sauce (just a spoon) and mix all together
Cook Pasta in boiling and salted water
In a bowl mix cooked Pasta, Ricotta mixture and Eggplants.
So Far So Cook