PASTA WHITH EGGPLANTS, TOMATO AND RICOTTA

"PENNE MELANZANE, POMODORI E RICOTTA"









Ingredients:

• penne (or other kinds of pasta)
• eggplant (one for 2 dishes)
• fresh tomatoes (2 each eggplant)
• fresh ricotta (is not a chees!! is a milk product)
• onion
• salted capers (washed)
• olive oil
• salt
• basil
• parmesan cheese
• hot pepper (optional)

Preparation:


Put some olive oil in a frying pan, add a chopped onion and some hot pepper if you like, cook for a few minutes.
Add the eggplant cutted in little pieces and some capers, and fry untill they are cooked.







When the eggplants are ready add the chopped tomatoes and cook a few minutes.
Add ricotta and stir.
Drain pasta al dente and drop it in the frying pan, mix and stir everything for some minutes,
add some grated parmesan and some basil lives.
Serve it hot!