Ingredients (Serves 4)

• 320 g. pasta
• 1 jar of Fiorfiore tomato and ricotta sauce
• 100 g. pitted black olives
• 100 g. parmesan
• 1 round eggplant
• 1 clove garlic
• 2 zucchini
• EVOO
• Salt

Preparing

1. Clean and cut the eggplant and zucchini into cubes.
2. Fry the eggplant cubes in olive oil until browned, drain them on paper towels and add a pinch of salt. Set aside.
3. In a large saucepan, put a crushed clove of garlic and extra virgin olive oil. Turn on the heat over a moderate flame and when the garlic is golden brown, remove it and add the zucchini Stir carefully and fry for a couple of minutes on high heat. Lower the heat and add a ladle of hot water (or vegetable broth). Leave to cook for about 5 minutes, then add the Fiorfiore tomato and ricotta sauce. When the zucchini are tender and the cooking is finished, add the fried eggplant cubes and the olives cut into rings. Season with salt to taste and keep warm.
4. In the meantime, boil a liter of water for every 100 g. of pasta into a pot. When it starts boiling add 2 teaspoons (20 g.) of salt and the pasta and cook until al dente. Drain the pasta and add it to the sauce.
5. Heat on the stove for 2 minutes. Serve with a sprinkle of parmesan.