Pasta with eggplant, tomatoes and ricotta

Description

In our family, everyone loves pasta. Today, the old version with eggplant, tomatoes and ricotta. Pasta can take any on your taste.

Ingredients

Cooking

1. Eggplant clean, cut into cubes, place in a bowl, season with salt and set aside.

2. Peel the onion and slice. Garlic peel and crush with a knife blade. Half the tomatoes and squeeze the juice.

3. Others remove the skin, remove the seeds and slice. In a pan heat the oil, fry the garlic. then the garlic is removed, it is no longer needed.

4. In a pan, put the eggplant, lightly pressing them from the separated juice. Eggplant fry until Golden brown and place on a plate.

5. In a pan add onion, fry until transparent, add tomatoes.

6. Pour in the tomato juice. Saute on low heat for 5-7 minutes. Add salt and pepper to taste. If necessary, add sugar to taste.

7. Then add the eggplant, stir, cover and remove from heat.

8. Boil the pasta according to the instructions on the package. Cooked pasta in the frying pan to the vegetables and stir.

9. On a plate put the pasta, sprinkle the ricotta and garnish with Basil leaves. Bon appetit!

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