Cook and drain penne until firm to the bite – it is essential to "collect" 100g of pasta water in a cup or a container, it will be needed later. While the pasta cooks, peel and dice the eggplants, tomatoes also dice.

Now the diced eggplant is fried with 100g of olive oil and with the chopped onions, the chopped sobrasada and the diced tomatoes in a high pan. Then with a pinch of STAY SPICED ! Season the black gold and stir in the ricotta. Now pour in 100g of the pasta water, add the cooked pasta and stir in a handful of grated Parmesan.

Now it's time to fine-tune! Sweeten with honey, salt, garlic flakes, rosemary powder, stir in 1 tsp pimenton de la vera . Again for the taste add 50g of olive oil, add the sliced almonds and panco flour .

Before serving, garnish the pasta con le melanzane with fresh basil leaves and season with Fleur de Sel Mediterranean!

Bon appetit & #stayspiced