RICCIOLI CON MELANZANA E MOZZARELLA

Steps:

• Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
• Rinse them, pat them dry, and dice them finely.
• Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
• Add the eggplant and cook, stirring, for 5 minutes.
• Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
• While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
• Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
• Serve at once, with more Parmigiano for those who want it.