GTFE

Linguine with tomato, eggplant and pistachios

first courses

• 12 oz linguine
• 1 (14 oz) can chopped tomatoes
• 1 1/4 cups diced eggplant
• 3/8 cup toasted shelled pistachios, finely chopped
• 1/3 cup salted ricotta
• 2/3 dill leaves
• 1 garlic clove
• 1 1/2 tablespoons extra-virgin olive oil
• salt and pepper to taste

Sprinkle coarse salt over the diced eggplant and let them sit for 20 minutes in a colander to get rid of the excess liquid. Rinse them quickly and dry with kitchen towels. Heat 5-5 tablespoons of olive oil in a non-stick saucepan with the peeled garlic clove, then add the eggplant and cook covered for 5 minutes, mixing often so they cook evenly. Add the chopped tomatoes, and a few dill leaves and leave to cook until it has reduced to a thick pasta sauce.  Add salt and pepper to taste. Cook the linguine in salted boiling water, drain and toss it into the sauce. Mix it for a few minutes over a low heat and then serve with grated salted ricotta and the chopped toasted pistachios.