Ziti pasta with aubergine, basil, cherry tomatoes and mozzarella

Ziti con Melanzane e Mozzarella

This recipe is going to bring you to the sunny south of Italy, with incredible colours and taste that you can experience when you are on holiday there or by following my instructions.
Many of you probably don't usually like aubergine and are not prepared to taste it or order dishes that are prepared with this beautiful vegetable, but try this recipe and you will change your mind!

For 4 people:

360gr of ziti pasta
2 large aubergines
350gr cherry tomatoes
250gr fresh mozzarella
80gr grated Parmesan cheese
12 basil leaves
6 tbsp e.v.olive oil
salt
(if you don't have a fryer 120ml of olive oil)
To garnish: shaved Parmesan and truffle oil optional


Start by cutting the aubergine into cubes of 2 cm each and sprinkle with salt and leave in a colander for 30 minutes until some of the bitter water will come out; then rinse fast and dry with a tea towel and leave for 5 minutes. 
If you have a fryer set it on 180 and fry until golden and soft, if you don't have a fryer heat up a large frying pan until hot, then add the olive oil and then when hot add the aubergine and fry until golden and soft, then drain on kitchen paper and start cooking the pasta in boiling salted water.
The pasta will take around 9 to 10 minutes  (if you don't find ziti you can use penne or rigatoni) meanwhile in the frying pan heat up the e.v.olive oil and add the cherry tomatoes cut in half and cook for 1 minute, then add the aubergine and half of the basil. Season with salt and cook for a few minutes on medium heat. Cut the mozzarella in small cubes and drain the pasta still al dente and add to the sauce, mix well and finish by adding the rest of the basil, Parmesan cheese and mozzarella, cook for 1 minute and serve in some nice bowls.
To finish you can sprinkle some shaved Parmesan and a drizzle of truffle oil.

Buon appetito

Peppe