Elicoidali with Eggplant
Ingredients:
- 3/4 lb Rummo Gluten-Free Elicoidali Nº 49
- 7 oz tomato sauce
- 3 small eggplants
- Fresh basil, to taste
- Extra virgin olive oil, as needed
- Ricotta salata, to taste
- 1 clove garlic
- Salt and pepper
Directions:
Cut the eggplant into cubes. Sauté the garlic in a drizzle of olive oil. Add the eggplant and a pinch of salt. Toss energetically over heat for a few minutes. In salted, boiling water cook the Elicoidali for 8 minutes (still firm). Drain, toss into the sauce, and cook them together a couple minutes. Add a drizzle of olive oil and grated ricotta. Garnish with fresh basil. Buon appetito.
