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INGREDIENTS (for two):
200 grams of spaghetti
1 eggplant
200 grams of tomatoes peeled
1 clove garlic
olive oil salt to taste

pepper qb
ricotta taste

• Cut the eggplant cubes and cook in a saucepan with about 3 tablespoons of olive oil until the cubes are not soft.
• Add the garlic and chopped tomatoes, add a drizzle of olive oil, salt and pepper and cook over low heat for about 5 minutes.
• Cook the pasta, season with the sauce and sprinkle with grated ricotta.