Riccioli Con Melanzana E Mozzarella

1. 1

   Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.

2. 2

   Rinse them, pat them dry, and dice them finely.

3. 3

   Heat the olive oil in a large deep skillet and saute the onion until it has become golden and translucent.

4. 4

   Add the eggplant and cook, stirring, for 5 minutes.

5. 5

   Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.

6. 6

   While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.

7. 7

   Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.

8. 8

   Serve at once, with more Parmigiano for those who want it.

* Per serving · 4 servings · Values may vary.