This recipe derives clearly from Catania and may be it has been called so in order to connect it with the highest lyric composition by Bellini. Prepare a tomato sauce as usual and flavour it with basil. Cut 3 nice sicilian eggplants into cubes, put them in a colander, salt them and leave them there for about 1 hour so that they loose the bitter liquid. Finally fry them. Boil 700 gms of spaghetti until chewy but not soft and season them with the tomato sauce. Prepare the individual helpings and enrich them with some of the eggplants and a good amount of grated salted "ricotta".