A recipe from The Silver Spoon
Preparation: 1 hour
Cooking: 35-40 minutes
Serves: 4 people
2 small aubergines (eggplant), thinly sliced
150ml (¼ pint) (⅔ cup) olive oil
1 garlic clove, crushed
350g (12oz) tinned (canned) chopped tomatoes or 500 ml (18fl oz) (2¼ cups) passata (bottled, strained tomatoes)
6 fresh basil leaves, torn
350g (12oz) penne
100g (3½oz) (scant ½ cup) ricotta salata cheese, grated
salt and pepper
Put the aubergine slices into a colander, sprinkle each layer with salt and leave to drain for 30 minutes, then rinse and pat dry with kitchen paper.
Heat 6 tablespoons of the oil in a large frying pan. Add the aubergine slices and cook in batches over a medium heat for 5–10 minutes on each side until golden brown. Remove with a fish slice and drain on kitchen paper.
Meanwhile, heat the remaining oil in a saucepan. Add the garlic, tomatoes and basil, season with salt and pepper and cook over a low heat, stirring occasionally, for 30 minutes.
Remove the pan from the heat and transfer the mixture to a food processor or blender. Process to a purée.
Cook the penne in plenty of salted boiling water until al dente. Drain and tip into a warmed serving dish.
Sprinkle with half the ricotta, spoon the tomato sauce over it and arrange the aubergine slices on top.
Sprinkle with remaining ricotta and serve without tossing.