Sicilian Rigatoni with Fried Aubergine and Ricotta Salata

What you need

• 350 g (12 oz) rigatoni
• 2 medium aubergines (eggplants), about 600 g (1 1/4 lb)
• 800 g (28 oz) whole peeled tomatoes, canned, or ripe fresh tomatoes peeled and chopped
• 2 cloves garlic, peeled and lightly crushed
• 3 tbsp extra virgin olive oil
• 500 ml (2 cups) peanut or sunflower oil, for frying
• 1 handful fresh basil leaves
• 100 g (3 1/2 oz) ricotta salata, coarsely grated
• 1 pinch sugar, only if the tomatoes are sharp
• salt, to taste, plus more for the pasta water

Method

Restated from the original video

1. 1

   Cut the aubergines into 2 cm (3/4 in) cubes, leaving the skin on.

2. 2

   Heat the frying oil in a deep pan to 175 °C (350 °F).

3. 3

   Fry the aubergines in batches until deep golden and soft, 4-5 min per batch. Lift them onto paper towels and salt them lightly.

4. 4

   Warm the olive oil in a wide frying pan over low heat and add the garlic. Let it sizzle gently until pale gold, about 2 min.

5. 5

   Crush the tomatoes into the pan by hand, add a little salt and the sugar if using.

6. 6

   Simmer the sauce, stirring now and then, until it thickens and loses its raw taste, 15-20 min. Fish out the garlic.

7. 7

   Meanwhile bring a large pot of water to a boil and salt it well.

8. 8

   Cook the rigatoni until al dente, following the packet time.

9. 9

   Tear most of the basil into the sauce and fold in about two thirds of the aubergines.

10. 10

    Drain the rigatoni, tip it into the pan and toss over low heat for 1 min with half the ricotta salata.

11. 11

    Divide among bowls and top each with the remaining aubergines, ricotta salata and basil.

Imported from pinnaformaggi.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.