Picture it, Sicily....this week's recipes are going to be surrounded around the Golden Girls. I hope you enjoy a tasty dinner from where the Golden Girls were born. This recipe serves 4. Today's recipe is a sicilian dish that I am sure Sophia made it.... 😂 What you'll need: 1 eggplant, sliced into 1" rounds 2T rock salt 1 (14.25oz) can tomato puree 1tsp rock salt 1 lightly smashed clove of garlic 5 large basil leaves 2T olive oil 1 (8oz) pack of penne pasta 3 1/2T ricotta 1T cayenne pepper Create: Combine eggplant and 2 tablespoons of salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes. Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes. Meanwhile, heat olive oil in a skillet over medium