Ingredients:

10 Oz short cut pasta of your choice

2 small eggplants ( about 1 lb), diced

1 pint cherry tomatoes 

5 Oz ricotta salata, grated

Extra virgin olive oil as needed (see directions)

Salt and fresh basil to taste

Directions:

Wash and dry the eggplants well.

Dice the eggplants into small cubes, about 1/2” big.

Place enough oil in a large frying pan to cover the bottom and fill to a 1/2” level (from the bottom of pan).

Sprinkle 1 tsp of salt over oil.

Heat salted oil to frying temperature and carefully add the diced eggplant.

Fry over medium heat until eggplant is soft and golden.

Remove eggplant from pan with a slotted spoon and drain over clean paper towels.

Meanwhile, wash and dry cherry tomatoes.

Cut tomatoes in half if they are small in size, or in quarters if they are bigger.

Place cut tomatoes in a large bowl.

Add cut-up basil, salt and 3 TBSPs olive oil.

Mix well and set aside.

Cook pasta according to package directions to Al dente.

Drain pasta and run under cold water to cool down.

When pasta is cooled and well-drained, add it to the tomatoes.

Add the grated ricotta salata to the pasta bowl.

Finally, add the fried eggplant.

Gently stir all ingredients together.

Adjust seasoning if needed.

Cover bowl with plastic wrap and keep refrigerated until ready to serve.

Stir well before serving.

TIPS:

The original version of this dish calls for grated ricotta salata ( semi-dry salted ricotta) but if you can’t find it, substitute with diced fresh mozzarella. 

I prefer to buy small eggplants because they have less spongy middles and also because they tend to be sweeter. Just make sure to weigh them because you’ll need about one pound.

You can use any short pasta you prefer for this dish. I prefer a short pasta that can hold its shape (the type with ridges or the twisty kind) since nobody likes saggy pasta. 😜