400g canned chopped tomatoes
1 1/4 cups diced eggplant
3/8 cup toasted shelled pistachios, finely chopped
1/3 cup salted ricotta
2/3 dill leaves
1 garlic clove
1 1/2 tablespoons extra-virgin olive oil
salt and pepper to taste
Sprinkle coarse salt over the diced eggplant and let them sit in a colander for 20 minutes to get rid of the excess liquid. Rinse them quickly and dry them with kitchen towels.
Heat olive oil in a non-stick saucepan with the peeled garlic clove. Then add eggplant and cook covered for 5 minutes, mixing often so they cook evenly.
Add the chopped tomatoes and a few dill leaves and leave to cook until it has reduced to a thick pasta sauce. Add salt and pepper to taste.
Cook the linguine in salted boiling water, drain and toss it into the sauce. Mix it for a few minutes over low heat, and then serve with grated salted ricotta and the chopped toasted pistachios.