Barilla® Penne Rigate alla Norma

Instructions

1. 1
   Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices.
2. 2
   Dredge in flour. Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.
3. 3
   Chop onion and garlic. Heat olive oil in a large pan over medium heat and sauté onion and garlic. Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.
4. 4
   Boil pasta according to package directions.
5. 5
   Drain and toss with the prepared eggplant sauce.
6. 6
   Garnish with basil and grated ricotta. Serve hot.