Ingredients: two medium eggplants cut into 1 cm cubes, coarse grained salt, one tbsp of olive oil, three cloves of minced garlic, one can of peeled and crushed or diced tomatoes, 1 1/2 tsp of sugar, salt and coarsely ground fresh red spicy pepper; 1/4 cup basil (about 20 leaves) shredded into pieces, 350g of farfalle pasta cooked al dente, red pepper flakes and parmesan.
Preparation: Put the basil leaves into a cup with two spoons of olive oil, cut them with scissors and keep them aside. Place the olive oil in a large skillet over medium-high heat, add some garlic and red spicy pepper flakes, and after one minute add the eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Dry on paper. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until the sauce has slightly thickened, about 15 to 20 minutes or longer, depending on how juicy your tomatoes are. Taste and adjust the seasoning.
Boil the pasta in salted water and cook for 3 minutes less than written on the package, and stir with the tomato sauce in a pan, low fire, for one minute, and then add the eggplant. Turn the fire off and add the chopped basil leaves with their raw oil. Stir for one minute. Pour in a serving dish and decorate with five basil leaves. Add the parmesan when serving.
Risotto with squash