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Sicily’s Famous Spaghetti With Eggplant And Ricotta Salata

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Related tags
main-dish low fat nut free vegetarian dinner italian
Nutrition per serving    (USDA % daily values)
CAL
319
FAT
25%
CHOL
36%
SOD
5%

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Ingredients for 6 servings

2 medium eggplants , cut into ½-inch cubes

3 cups Fresh tomato Sauce (or bottled sauce)

Olive oil for deep-frying and the pasta water

½ cup (about 2 ounces) grated ricotta salata , plus more for passing at the table

1 pound spaghetti

salt

2 tablespoons unsalted butter

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