Snapguide
STEPS
INGREDIENTS
Toss the eggplant cubes with 2 tablespoons of olive oil , dried oregano, sea salt and freshly ground pepper. Roast in the oven reheated to 400F.

Toss the eggplant cubes with 2 tablespoons of olive oil , dried oregano, sea salt and freshly ground pepper. Roast in the oven reheated to 400F.

Cook pasta according to package instructions

Cook pasta according to package instructions

Heat 2 tbsp of olive oil in a large saucepan. Add grated garlic and chili flakes and cook for 1 min.

Heat 2 tbsp of olive oil in a large saucepan. Add grated garlic and chili flakes and cook for 1 min.

Add crushed tomatoes and simmer for 5 min uncovered.

Add crushed tomatoes and simmer for 5 min uncovered.

Add roasted eggplants and simmer for 5 min, covered

Add roasted eggplants and simmer for 5 min, covered

Add spaghetti and toss well. Add torn fresh basil leaves and ricotta salata

Add spaghetti and toss well. Add torn fresh basil leaves and ricotta salata

Serve immediately

Serve immediately

  • 1.0 Eggplant cut into cubes
  • 1.0tsp Dried oregano
  • 4.0Tbsp Extra virgin olive oil
  • 0.0tsp Sea salt
  • Freshly ground pepper
  • 1.0yd 2 cloves garlic
  • 1.0pch Red hot chili flakes
  • 1.0 14-ounce can whole tomatoes, crushed
  • 8.0oz Spaghetti
  • 1.0 Ricotta salata
  • Handful of Fresh basil leaves