Ingredients for 4 people:
2 purple eggplants
400gr peeled tomatoes (1 jar)
1 clove of garlic
300 g of rigatoni
a few leaves of basil
1/2 teaspoon of sugar
salt and pepper to taste
200 g of Ricotta of Bufala Campana PDO
peanut seed oil for frying

In a frying pan with oil and garlic, put the peeled tomatoes previously cut and simmer for about 10 minutes with basil, salt, pepper and half a teaspoon of sugar. Wash, dry and cut the eggplant into medium-sized cubes, fry in plenty of oil and allow the excess oil from the frying to absorb on a sheet of kitchen paper. Then add the fried eggplant to the tomato sauce first prepared and mix well. Cook the pasta and season with tomato sauce and eggplant. Serve and spread generously on each serving with a teaspoon Ricotta of Bufala Campana PDO large flakes. Add a few leaves of basil before serving and enjoy your meal.