Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 jar of Ciao Pappy Marinara Classico
- 4-6 small eggplants, cut in ½ inch slices
- 1 cup olive oil or as needed
- 1 lb of fresh or dried spaghetti
- ½ cup ricotta salata, grated
- Pinch of sea salt
- Fresh basil leaves for garnish
Step 1: Prepare your pasta water and set to boil. Add a few pinches of salt to the water.
Step 2: Wash the eggplants and pat them dry. Cut the eggplants in ½ inch slices and set aside.
Step 3: In a large pan, heat 1 cup of olive oil. Add sliced eggplants and season with a few pinches of salt. Fry the eggplants until they are browned and soft, about 5 minutes. Remove to a plate (optional to let drain on a paper towel).
Step 4: Drain your pan, leaving only a small amount of olive oil. Add your jar of Ciao Pappy Marinara Classico and heat.
Step 5: Add your pasta to boiling water and cook until al dente. Meanwhile, cut your eggplants into strips and add to the tomato sauce.
Step 6: Drain your pasta and add to the pan of sauce and eggplants. Mix together well.
Step 7: Serve and top with grated ricotta salata. Sprinkle sliced basil garnish on top.