Ingredients :

• 1 lb rigatoni pasta
• 2 large eggplants, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 28 oz crushed tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 4 oz ricotta salata cheese, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Method :

1. Place eggplant cubes in a colander, sprinkle with salt, and let sit for 15 minutes to remove moisture.
2. Pat the eggplant thoroughly dry with paper towels.
3. Heat olive oil in a large skillet over medium-high heat and fry eggplant until golden brown and tender.
4. Remove eggplant with a slotted spoon and set aside on a paper towel-lined plate.
5. In the same skillet, sauté garlic and red pepper flakes for 1 minute until fragrant.
6. Add crushed tomatoes, salt, and pepper, then simmer on low for 15 minutes until the sauce thickens.
7. Boil the rigatoni in salted water until al dente, according to package instructions.
8. Stir the fried eggplant and fresh basil into the tomato sauce.
9. Toss the cooked pasta with the sauce and serve topped with a generous amount of ricotta salata.

Recipe Notes :

Chef Pro Tip: Do not skip drying the eggplant after salting to ensure it browns perfectly instead of steaming. Variation: For a lighter version, roast the eggplant cubes at 400°F (200°C) with olive oil until tender. Storage: Keep leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.