1. 1

   Step 1

   Wash the 500 g of long eggplants, trim the ends, and cut them into slices about half a centimeter thick.

2. 2

   Step 2

   Heat a griddle or grill pan and cook the eggplant slices for 10 minutes, turning them halfway through.

   Timer 10 min
3. 3

   Step 3

   Once grilled, cut the eggplant into strips or cubes and set aside.

4. 4

   Step 4

   Wash and halve the 700 g of cherry tomatoes.

5. 5

   Step 5

   In a large pan, heat 30 g of extra virgin olive oil with 1 clove of garlic.

6. 6

   Step 6

   Add the tomatoes to the pan and cook over high heat for 10 minutes.

   Timer 10 min
7. 7

   Step 7

   Add the grilled eggplant to the tomato sauce, season with salt, and cook everything together for 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Meanwhile, bring a pot of salted water to a boil and cook 320 g of whole wheat penne rigate.

9. 9

   Step 9

   Drain the pasta al dente, reserving a ladleful of the cooking water.

10. 10

    Step 10

    Toss the pasta in the pan with the sauce, adding the cooking water if necessary to combine.

11. 11

    Step 11

    Turn off the heat and gently stir 225 g of cottage cheese into the pasta.

12. 12

    Step 12

    Finish with plenty of fresh basil torn by hand before serving.

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