PREPARATION:

Fry and drain the diced eggplant in 3 Tbsp of Canola oil. Put 2 Tbsp of extra virgin olive oil in a saucepan, brown the garlic and add the peeled tomatoes, seasoning with salt and pepper, add the basil.

Cook for 20/25 min, crushing the tomatoes with a fork.

Boil the gnocchi in salted water.

Drain and add the gnocchi to the peeled tomato sauce, then add the eggplant, the pecorino cheese and 2 tablespoons of ricotta.

Stir and serve garnished with a basil.