Steps

• Start by getting a nice black oval eggplant and wash it under running water. Then dry it well, remove the top, and cut it into slices about 0.39 inches thick.

• Continue making horizontal cuts along the entire surface of each slice, spacing them about 0.39 inches apart. Similarly, make the same cuts vertically to form real cubes.

• Continue cutting all the eggplant slices and place the cubes in a bowl before moving on to the next step, which is frying in hot oil.

• At this point, heat a base of extra virgin olive oil in a pan. Fry a little at a time and avoid overcrowding the pan’s surface, thus ensuring optimal frying of the eggplant.

• As the cubes become golden, move them to a tray with absorbent paper to remove excess oil. Once placed on the paper, sprinkle with a pinch of salt and let them rest.

• Meanwhile, prepare the sauce by heating a layer of extra virgin olive oil in a saucepan. Add a crushed garlic clove and let it flavor for a few minutes over medium heat.

• Proceed by adding the tomato sauce and season with salt and a pinch of sugar to eliminate acidity. Add a few basil leaves to the sauce for a stronger aroma and let it cook with the lid on, over low heat, for about 20 minutes.

• Prepare for cooking the pasta by boiling water in a pot and dropping the pennette, cooking them for the necessary time. As soon as it is cooked, drain the pasta and return it to the saucepan, then add 2/3 of the sauce and 2/3 of the fried eggplant cubes, mixing everything.

• To finish, serve a portion of pasta on the plate and complete the preparation by garnishing on top with the remaining parts of sauce and fried eggplants. Add some fresh basil before serving at the table!