Maccheroni alla Molinaria Domus with Eggplant, ‘Ndjua, Tomato and Ricotta Salata
To fry the eggplant, fill a bowl with salted water. Cut 1 large eggplant into 1/4-inch pieces and soak in the water. This will prevent the eggplant from discoloring and help remove some of the bitterness. Place in a large pot filled with sunflower oil at a temperature of 350 degrees. Fry until golden brown. Take a strainer spoon and pull the eggplant from the excess oil. Transfer to paper towels to drain.