RGFE

Directions

Step 1

Wash and dry the aubergines, trim and cut into small chunks or strips and transfer to a colander. Sprinkle with salt and leave to drain for at least 15 minutes.

Step 2

For the sauce: Remove the core from the garlic cloves and add to a pan with the olive oil and a pinch of salt. Sauté the garlic, add the tomatoes and cook for about 20 minutes. Turn off the heat, add the basil leaves and remove the garlic.

Step 3

Rinse the aubergines well and pat dry with paper towels. Heat the peanut oil in a high-sided saucepan to about 170-180°C. Fry a few aubergine chunks at a time, turning occasionally, for a few minutes until golden brown.

Step 4

Drain each batch with a sieve or slotted spoon and transfer to a tray lined with paper towels. Continue until all the aubergines are fried, and meanwhile, bring a saucepan of water to the boil for the pasta.

Step 5

Cook the spaghetti until al dente, drain and add to the sauce. Toss quickly to coat the pasta.

Add half the fried aubergine chunks and use the rest to garnish the dish, finishing with a generous grating of salted sheep's milk ricotta and a basil leaf.