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1
Chop the garlic by pressing flat with the side of a knife to break it down more easily.
2
Prepare the eggplant by using a pestle to help remove some seeds, then cut into cubes. You may keep the skin for nutritional value or peel it if preferred.
3
Heat a pot on the stove and add olive oil. Once hot, add the eggplant cubes and let them soak up the oil evenly.
4
In a separate pot, bring a large amount of salted water to a boil, using about three teaspoons of sea salt. Add pasta to boiling water. Meanwhile, add the remaining garlic to the eggplant pan.
5
Season the eggplant with black pepper and red chili pepper flakes, then toss to combine.
6
Reserve some pasta cooking water. When the pasta is nearly done, drain it (keeping the pasta water) and add it to the eggplant pan.
7
Make the sauce by combining ricotta cheese, salt, black pepper, and Pecorino Romano cheese in a bowl, mixing until smooth.
8
Add fresh basil to the sauce for extra flavor.
9
Mix the cheese sauce with reserved pasta water to create a creamier consistency. Pour the sauce over the pasta and eggplant mixture.
10
Toss everything together thoroughly, adding more pasta water if needed to reach the desired creamy consistency.
11
Turn off the heat. Plate the pasta and garnish with Pecorino Romano cheese and fresh basil.
12
Serve the dish hot and adjust seasoning to taste before enjoying.
PrimedTableBETA
