Linguine with tomatoes, eggplants, and pistachio sauce

• 11 oz linguine
• 14 oz Mutti® Crushed Tomatoes (Polpa)
• 10 oz eggplant
• 1.5 oz roasted pistachios
• 1.5 oz salted ricotta cheese
• 1 clove garlic
• fresh dill
• extra virgin olive oil
• salt

Method

1. Dice the eggplants and sprinkle with coarse salt. Leave to drain for 20 minutes in a colander. Rinse quickly and pat dry with kitchen paper.
2. Heat 4-5 tbsp of EVOO in a non-stick pan with the peeled garlic clove, add the eggplants and cook covered for 5 minutes, frequently stirring.
3. Add Mutti®Crushed Tomatoes (Polpa) and a few dill leaves. Continue cooking until the sauce is reduced. Season with salt and pepper.
4. Cook the linguine in boiling salted water, drain and pour into the sauce.
5. Sauté the linguine for a few minutes and serve with grated salted ricotta cheese and chopped pistachios.