Preparation

Dice the aubergine, then sprinkle liberally with sea salt. Heat some frying & roasting olive oil in a pan and fry the aubergine. Add the salsa della mamma and two sprigs of fresh oregano (whole). Season with black pepper and bring to the boil. Allow to simmer for 30 minutes, stirring thoroughly every five minutes. In the meantime, make crumbs from the ciabatta using a food processor or coarse grater. Heat some frying & roasting olive oil with a clove of garlic in it, then add and fry the breadcrumbs until golden brown on a low heat. This mixture is known as pangratatto and is sprinkled onto pasta in southern Italy instead of Parmesan cheese. Cook the spaghetti della mamma according to the instructions on the pack. Spoon the pasta into the tomato and aubergine sauce, adding the ricotta della mamma. Stir thoroughly, then remove the sprigs of oregano. Finely chop the remaining sprig and add to the pasta. Serve in a bowl or on a plate, then sprinkle on the pangrattato.