INGREDIENTS
2 small, firm eggplants
Kosher salt
1 cup vegetable oil
1/3 cup olive oil
4 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
4 cups plum tomatoes
1 pound ziti
Fresh basil leaves
2 cups fresh ricotta salata, shredded
DIRECTIONS
Trim eggplants into 1 ½ inch chunks with skins on. Toss them with 1 teaspoon of salt and drain in colander for 30 minutes to an hour. Heat oil in sauté pan. Spread eggplant in oil and leave in place for 10 minutes, tossing until the eggplant is soft and brown on all sides. Drain on paper towel (keep in a warm spot).
Boil pasta in salted water.
In a sauté pan, heat oil and add garlic. Sprinkle peperoncino flakes in pan. Add the crushed tomatoes and a little water. Simmer sauce for approximately 12 minutes. Season with salt and pepper.
When pasta is done, add to sauce, tossing to coat. Turn off heat. Add shredded basil and shredded ricotta salata. Drizzle with olive oil and toss. Add eggplant and more cheese on top.
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