First of all, clean the aubergines, cut them into small cubes and cook them in a non-stick pan with oil and a little salt.
Separately, prepare a tomato sauce by frying the garlic in the oil and then, having removed the garlic, cook the passata for 10-15 minutes.
When the aubergines are golden brown and the sauce has shrunk a little, add the sauce to the aubergines and cook for a few minutes.
In the meantime, cook the pasta, drain it al dente, add it to the saucepan together with the ricotta, season with salt and mix.
The pasta with eggplant and ricotta is ready: decorate with fresh basil and serve immediately.
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