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Ingredients
  • 500 g Sedani Rigati pasta 1 lb
  • 1 Eggplant
  • 150 g Sheep's milk ricotta cheese ⅔ cup
  • Fine salt to taste
  • subheading: FOR THE SAUCE:
  • 1½ kg Tomatoes 3.33 lbs
  • 4 Garlic cloves
  • Fine salt to taste
  • 1 bunch Basil
  • subheading: FOR FRYING:
  • Extra virgin olive oil to taste
Note: Ingredients may have been altered from the original.
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