2 eggplants (medium size)
salt and pepper to taste
2 tablespoons of Extra Virgin Olive Oil
onion to taste
1 clove of garlic
5 basil leaves
140 g salted ricotta
Wash and dry the eggplants.
Slice off the cap end and then slice the eggplants into thick slices.
If necessary, arrange the slices on large trays and sprinkle them with lightly coarse salt on both sides. Set aside to let the salt draw out excess water. (You can also stack the slices in a large colander, set in a sink, with salt sprinkled between each layer.)
Leave them to draw out excess water for half an hour to one hour and then cut them into cubes.
Add the oil in a frying pan and saute the onion and garlic.
Add the eggplant, saute, them, then add the tomato sauce, salt and pepper and cook until tender.
Meanwhile, cook the pasta in salted boiling water and, when cooked, toss the penne with the sauce.
Add the basil and grated salted ricotta.