This recipe is featured on our Cookery Holiday in Sicily, our venue for which is located on a peaceful private estate, with views of both the sea and almond groves. The villa is of a typical Sicilian style and dates back to 1848. If you have any queries regarding our Cookery Course in Sicily, please don't hesitate to get in contact with us, or you can also order our 2008 Brochure online.

The following quantities will serve 4 people:

Ingredients
- 360g Penne Rigate or Maccheroni
- 600g Tomatoes
- 2 Aubergines
- Salted Ricotta to grate (not much aged)
- Basil
- 1 Clove of Garlic
- Extra Virgin Olive Oil

Instructions

• Cut the aubergines in slices (1 cm thick) and put them in a colander with a little bit of salt
• Let them sit for an hour: the aubergines will loose their bitter water
• For the sauce, mash the tomatoes
• Put the garlic and some extra virgin olive oil in a pan and let the garlic become golden
• Add the mashed tomatoes, some basil leaves, a pinch of salt and let it cook for about 15 minutes
• Fry the slices of aubergines in a generous amount of olive oil
• Dry them on kitchen paper
• Set apart four slices for garnish, cut the others in stripes and put in the pan with the tomatoes sauce and allow to cook for a while
• Boil the pasta, when it’s cooked, put the pasta in a colander to get ready of excess water, then put in the pan with the sauce for a few seconds

To Serve
Put the pasta in serving dishes and place a slice of aubergine on top with some basil leaves
Season with generous grated salted ricotta on top

For more information on Flavours Cooking Holidays in Sicily, please visit: www.flavoursholidays.co.uk/sicily-region