Prepare and salt the aubergines

• Slice the aubergines thinly, then cut them in half.
• Sprinkle with salt and leave to release their liquid.

Fry the aubergines

• Pat the aubergines dry.
• Fry them in extra virgin olive oil until golden.

Start the tomato sauce

• Heat extra virgin olive oil in a pan with the basil stems and green onion.
• Add a little water and grate in the garlic.

Add the tomatoes

• Remove the basil stems.
• Crush the tomatoes by hand into the pan and stir well.

Cook the pasta in the sauce

• Add the spaghetti directly to the sauce with some basil leaves.
• Add water as needed so the sauce never dries out, and stir regularly.

Finish with aubergines and ricotta

• Stir half of the fried aubergines into the pasta.
• Plate and top with the remaining aubergines, grated salted ricotta and fresh basil.