Start by preparing the sauce: Cut the eggplant into cubes and soak them in salted water for a while. After soaking, drain and squeeze them well, then fry in hot oil.

Once the eggplant is fried, heat a little olive oil in a pan with a clove of garlic. Sauté briefly, then add the fried eggplant. Stir, add the tomato purée, and let it simmer over low heat.

Cook the pasta. Once drained, toss it with the sauce and grate ricotta salata cheese on top. Serve immediately.