Ingredients

• 11 oz rigatoni (or other short pasta)
• 1 ½ lbs fresh tomatoes (Roma or plum)
• 2 medium eggplants
• 1 garlic clove
• 2 tbsp olive oil
• 4 oz ricotta salata, grated
• 1 small bunch fresh basil
• Salt, to taste
• Black pepper, to taste
• 1 ¼ cups peanut oil (or vegetable oil), for frying

Equipment Needed

• Large pot
• Skillet or frying pan
• Colander
• Paper towels

Instructions

1. Prepare the tomato sauce
   • Bring a pot of water to a boil. Add the tomatoes for 1–2 minutes to loosen the skins. Drain, let cool slightly, then peel.
   • Mash the peeled tomatoes with a fork.
   • Heat olive oil in a skillet with the garlic. Add the tomatoes with ½ cup water, season with salt and pepper, and cook until thickened (about 15 minutes). Remove garlic.
2. Prepare the eggplants
   • Wash and dry the eggplants. Trim and cut into cubes.
   • Place in a colander, sprinkle with coarse salt, and let sit 30 minutes to draw out bitterness.
   • Pat dry, then fry in hot peanut oil until golden brown. Drain on paper towels.
3. Cook the pasta
   • Boil pasta in salted water until al dente. Drain.
4. Assemble the dish
   • Toss pasta with tomato sauce and torn basil leaves.
   • Top with fried eggplant and plenty of ricotta salata.
   • Garnish with whole basil leaves and serve.