Eggs in purgatory alla Norma with ricotta salata

Ingredients

For 1 serving

• Eggplant200 g
• Tomato passata150 g
• Eggs2
• Ricotta salata20 g
• Basil4 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Bread50 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the aubergine, trim it and cut it into cubes of about 1.5 cm.
2. Heat the oil in a large frying pan over medium-high heat and fry the aubergine for 8 minutes, turning often, until golden on all sides and soft inside.
3. Add the crushed garlic and, after 30 seconds, the passata and a pinch of salt; cook over medium heat for 8 minutes, until the sauce thickens. Remove the garlic.
4. With a spoon make two hollows in the sauce, crack the eggs into them, cover and cook over low heat for 5–6 minutes, until the whites are set and the yolks still soft.
5. Finish with grated ricotta salata and basil leaves and serve with the bread.