Originally published on Cookpad Italy as Trofie alla quasi norma
Steps
- 1
Cut the eggplant into cubes and fry in plenty of peanut oil.
- 2
Dice the tomatoes and slice the green onion thinly.
- 3
While the pasta cooks, sauté the green onion for 30 seconds or less. Drain the pasta over the green onion, then add the tomatoes, basil, extra virgin olive oil, and a bit of ricotta. Stir everything together over the heat for 1 minute.
- 4
Add the fried eggplant and serve. This dish is also delicious served cold.
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