How to make it

1 - Peel the aubergine and cut into cubes. Coat in flour and pass through a sieve, and then fry in olive oil. Drain and leave on a sheet of kitchen paper to absorb the oil.

2 - Cook the pasta al dente and cook it with the tomato sauce for two minutes. Beat with the fresh cottage cheese and a little extra virgin olive oil.

3 - At the end, add the aubergine and the salted cottage cheese.

4 - Serve it with hand-torn fresh basil.