One of the best Sicilian Pasta dishes for the summer time.
Take eggplant and cut 1/4 inch rounds and salt both sides. Dice into 6-8 cubed pieces and on low heat pan fry the eggplant with EVOO until till brown. If you want to fry eggplant faster cover in oil out oven on convection at 375 on parchment paper.
Take cook quality whole peeled canned tomatoes and hand crush until you see no skins. In a pan add EVOO, garlic and then tomatoes. Cook on low and store for 30 minutes after that add chopped basil.
Then to top it off Dried Ricotta Salata sheepâs cheese shaved on top.
by TheAmaroLife