Ingredients
- 2 medium eggplants
- 1 tsp sea salt
- 2 tbsp olive oil
- 4 cloves of garlic, finely sliced
- 1 tbsp oregano leaves
- 1 tsp red pepper flakes
- 400g can Val Verde whole peeled tomatoes
- 400g Val Verde Passata
- 400g Italian penne
- 75g ricotta salata or pecorino romano
- Bunch of fresh basil, leaves picked
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