It is one of the most delicious Sicilian dishes, and easy to make. It takes a bit of time but it's really very simple to make.
Chop one or two eggplants, put them in a colander, sprinkle salt over them and let them stay for about an hour.
Fry a sliced onion, add the eggplants and about 500 g. of peeled tomatoes, along with 2 Tablespoons of Tomato Paste. Cook till the sauce thickens.
Boil the pasta (spaghetti or busiate), drain and mix with the eggplant sauce. Serve in a dish with lots of grated pecorino on top.
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