Pasta a Taianu

Slice the Eggplant into 0.5 cm thick rounds. Lay the Eggplant slices on a baking sheet, sprinkle generously with fine sea salt, and let them rest for at least 30 minutes to draw out bitter liquids. Pat the Eggplant slices thoroughly dry with paper towels.

Heat 70 grams of Extra-virgin olive oil in a large frying pan over medium-high heat. Fry the Eggplant slices in batches until golden brown on both sides. Remove and place on a plate lined with paper towels to drain excess oil. Set aside.

For the ragù, heat the remaining 30 grams of Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Onion and sauté until softened and translucent, about 8-10 minutes.