INGREDIENTS (4-6 servings)

  • 5 tbsp. Olive Oil
  • 1 Whole Garlic Clove, minced
  • 1 can Whole Peeled Tomatoes (28oz.) hand crushed
  • 1 lb. Eggplant, sliced
  • 1 lb. Ziti
  • 1 cup Ricotta Salata, coarsely shredded
  • Sicilian Sea Salt, to taste
  • Ground Black Pepper, to taste


In a large saucepan, heat 2 tablespoons of oil over medium heat. Sauté garlic until fragrant, about 2 minutes. Add hand-crushed tomatoes, with juices, salt, and pepper to taste.

Cover and let simmer for 20 minutes and while sauce simmers, cook ziti according to package directions.

In ½ inch deep frying pan, heat remaining oil. Fry eggplant until tender, about 2-5 minutes, and place on paper towels to remove excess oil.

Add eggplant, ricotta and drained pasta to sauce, mixing well. Transfer to serving dish and serve immediately. Serves 4-6.

Mario’s imported Italian Ricotta Salata for 6.99/lb ( 1/24/18 – 1/30/18 ).