Caserecce pasta with aubergine sauce and Ligurian Taggiasca olives

Ingredients

Homemade pasta
Aubergine
Pitted Taggiasca olives in Olio F.lli Amoretti di Lorenzo
1 clove of garlic
pepper (optional)
F.lli Amoretti di Lorenzo cherry tomato sauce
sale
100% Italian filtered extra virgin olive oil by Lorenzo's Amoretti brothers
Origan and basil
salted ricotta or parmesan

Cut the aubergines into cubes and put them in salt in a colander to let out the vegetation water. After half an hour, brown with garlic, chilli and oil in a saucepan or skillet.
When the aubergines are golden, after about 5 minutes, add the olive, tomato sauce and the salt.
Leave to flavor for 15 minutes. Then add theOrigan and basil. Mix and cook for another 10 minutes. Season with salt. 
In the meantime, cook the pasta in plenty of salted water and drain when al dente. Season them with the sauce directly in the saucepan and serve hot. If you like ricotta salata you can add it or you can add parmesan. Enjoy your meal!