Servings: 4

Ingredients:

• 400 grams macaroni
• 10 ripe tomatoes, peeled and seeded and chopped
• 1 clove garlic, chopped
• 1 aubergine (eggplant), chopped
• 100 grams ricotta cheese, grated and baked
• 1 teaspoon sugar
• salt and pepper, to taste
• basil, chopped
• olive oil

Directions:

Slice the aubergine, and sprinkle generously with salt. Leave at least 30 minutes to remove the bitterness.

Prepare the tomato sauce as follows: cook the tomatoes with salt on a low heat for about 10 minutes. Then add the garlic, pepper, sugar and olive oil. Simmer, stirring occasionally, until the sauce is quite thick.

Rinse the aubergine slices, and dry on a paper towel.

Fry until golden brown. Place on paper towels to remove excess grease, and then chop coarsely.

Boil the macaroni in salted water, strain, and add most of the tomato sauce. Pour into a serving dish, cover with the rest of the sauce, and add the aubergine.
Sprinkle with the ricotta cheese and basil.

Serve immediately. Buon Appetito!