Vermicelli With Fried Eggplant

Preparation:

Preparation: Nectar and wash the aubergines, cut them into cubes and sprinkle them with a pinch of salt, letting them drain. In the meantime, make a gravy with the chopped tomatoes, garlic, oil and basil. Dry the aubergines and fry them in oil. Boil the vermicelli, drain, dress with the sauce, serve and arrange the fried aubergines, grated ricotta and basil on each plate.