Ingredients:
1 lb of spaghetti
1/4 cup of olive oil
2 cloves of garlic, minced
1 onion, diced
2 cups of diced eggplant
1 cup of crushed tomatoes
1/4 cup of chopped basil
1/4 cup of chopped parsley
Salt and pepper to taste
1/4 cup of grated ricotta salata cheese
1/4 cup of chopped parsley for garnish
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, and sauté until softened, about 3 minutes.
Add the eggplant and sauté for 5 minutes, until softened.
Add the crushed tomatoes, basil, parsley, salt, and pepper. Bring to a simmer and let it cook for 10 minutes.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Add the spaghetti to the skillet and toss to combine with the sauce.
Remove from heat and stir in the ricotta salata cheese.
Serve in bowls and garnish with chopped parsley.
