Ingredients
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Bellino Whole Garlic Cloves, minced
- 1 can Cento Italian Style Whole Peeled Tomatoes (28 oz), hand crushed
- 1 lb Eggplant, sliced
- 1 lb Anna Cut Ziti
- 6 Fresh Basil Leaves, chopped
- 1 cup Ricotta Salata, coarsely shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large saucepan, heat 2 tablespoons of oil over medium heat. Sauté garlic until fragrant, about 2 minutes. Add hand crushed tomatoes, with juices, salt and pepper to taste. Cover and let simmer for 20 minutes and while sauce simmers, cook pasta according to package directions. In ½ inch deep frying pan, heat remaining oil. Fry eggplant until tender, about 2-5 minutes, and place on paper towels to remove excess oil. Add eggplant, ricotta and drained pasta to sauce, mixing well. Transfer to serving dish and serve immediately. Serves 4-6.
