Fusilli with ricotta, eggplant, zucchini, mint, and Extra Virgin Olive Oil

Knead the semolina with water until you get a smooth and compact dough. Shape the fusilli by rolling small cylinders of dough on a skewer and let them dry.

Cut the eggplant into small cubes and fry them in plenty of hot Extra Virgin Olive Oil, then drain on paper towels. Cut the zucchini into brunoise.

In a pan, sauté the garlic in Extra Virgin Olive Oil, add halved cherry tomatoes and let them soften slightly. Add the zucchini and cook for a few minutes, then add the fried eggplant and let the flavors combine.

Cook the fusilli in plenty of salted water, drain and toss them in the sauce. Add the grated salted ricotta and mix well.

Plate the fusilli, garnish with crispy zucchini, some shavings of salted ricotta, and fresh mint leaves.