400g casarecce pasta
1 large eggplant, diced into cubes
100g salted ricotta cheese, grated
2 tbsp. tomato paste
1 x 400g tin diced tomatoes
1 onion, finely diced
3 cloves garlic, finely diced
1/4 cup olive oil
Fresh basil (optional)
Dice the eggplant into cubes, remove the stem and lay the cubes on a baking tray lined with paper towels.
Sprinkle salt all over the diced eggplant and set aside to sit for 10 minutes. This will help out to draw out the excess moisture. Lightly dab with more paper towels to dry and set aside.
In a medium saucepan over low heat, add the olive oil, garlic and onion. Cook until soft for 4-5 minutes. Add in the diced eggplant, increase the heat slightly and cook for 8-10 minutes, until they start to soften and start to turn brown.
Pour in diced tomatoes, season well with salt and pepper and stir well. Reduce to a low heat, simmering for 10-15 minutes, until eggplant is soft.
Bring a pot of water to the boil, adding a handful of salt. Add the casarecce to the water and cook until al-dente. Once cooked drain and add to the sauce, making sure the pasta is coated completely in the sauce. Add half of the grated ricotta salata in with the sauce, giving it a little toss to combine.
Serve casarecce all norma in bowls with the remaining ricotta salata and fresh basil.