About this recipe:An all time classic Sicilian pasta recipe, this dish is rich and tasty. Cubes of aubergine are fried until golden, then tossed with cherry tomatoes, salty ricotta, fresh basil and fusilli pasta.
Slice the aubergine into cubes; sprinkle with a pinch of salt and leave them for 3 minutes in a colander. Rinse with water, dry in a cloth and deep fry in 4 tablespoons olive oil. Leave them aside to drain on kitchen paper.
Cook the onion in a pan with 4 tablespoons of oil until golden brown; add the tomatoes and sauté until the water evaporates. Add garlic cloves, 4 leaves of chopped basil, salt and black pepper to taste.
Boil the fusilli in plenty of salted, boiling water; drain al dente and toss them in the pan with the tomato sauce and the aubergine cubes. Serve with grated ricotta cheese and remaining basil leaves.