A classic Sicilian dish brimming with tomatoes, fried eggplant & ricotta salata. This version is made in partnership with Pomi USA to celebrate Ferragosto, using Pomi Crushed Tomatoes with Basil.
Toss eggplant with some salt & drain in a colander for 30 min. Rinse & pat dry. Heat ¼ inch of olive oil in a large skillet (enough to shallow fry) over medium-high. Fry until golden, then transfer to a paper-towel lined plate. (You might need to do this in batches.) Meanwhile, heat a glug of olive oil in a saute pan over medium. Add garlic & cook until softened but not browned, 2-3 min, stirring often. Follow with cherry tomatoes & a pinch of salt. Cook until they start to break down, 5-7 min. Stir in the Pomi Crushed Tomatoes with Basil, then swirl some water into the empty box & pour into the pan. Cover & simmer over medium-low for 10-15 min. Season to taste. Cook the pasta, then add it with the eggplant to the sauce. Toss to combine, cook 1-2 min more & loosen with pasta water as needed. Serve, topped with grated ricotta salata & fresh basil. Enjoy!
