Ingredients: Per 4 servings
- ¾ lb rigatoni
- ½ lb eggplant
- 2 tablespoons extra virgin olive oil
- 1 ¾ oz onion
- 1 clove of garlic
- 2 lb tomatoes, ripened
- 6 basil leaves
- 1 ¾ oz salted ricotta, grated
- all-purpose flour to taste
- frying oil to taste
- salt and pepper
Dice or cut the eggplant into sticks, then put it in a colander, salt it lightly and allow it to drain for about 30 minutes.
In a skillet, heat the oil over medium-high heat until hot. Toss the eggplant with flour and fry until golden. Transfer to a paper towel-lined plate.
Add the onion to the skillet along with garlic clove. Add tomatoes, season with salt and pepper, and cook for about 10 minutes; then pass the mixture through a food mill. Add the eggplant to the tomato sauce.
Bring a pot of well-salted water to a boil. Cook the rigatoni until al dente, drain, and pour it into a large bowl. Add the sauce, stir, and then add the basil. Transfer to bowls, sprinkle with the ricotta salata, and serve.