3/4 lb Rummo Gluten-Free Elicoidali Nº 49
7 oz tomato sauce
3 small eggplants
Fresh basil, to taste
Extra virgin olive oil, as needed
Ricotta salata, to taste
1 clove garlic
Salt and pepper


Cut the eggplant into cubes. Sauté the garlic in a drizzle
of olive oil. Add the eggplant and a pinch of salt. Toss
energetically over heat for a few minutes. In salted,
boiling water cook the Elicoidali for 8 minutes (still
firm). Drain, toss into the sauce, and cook them together
a couple minutes. Add a drizzle of olive oil and grated
ricotta. Garnish with fresh basil. Buon appetito.