1 medium eggplant, diced
1 Tbsp fine salt
1 cup vegetable oil
400 g rigatoni
2 Tbsp extra virgin olive oil
1 red onion, finely sliced
large pinch dried chilli flakes (optional)
2 tsp baby capers
4 cloves garlic, thinly sliced
2 sprigs rosemary, leaves picked
400 g can cherry tomatoes, drained
1 bunch basil, leaves picked, torn
200 g fresh ricotta, crumbled
¾ cup finely grated parmesan
Sea-salt flakes and freshly ground black pepper, to season
1 lemon cut into wedges to serve
- Put eggplant in a large bowl and toss with fine salt. Set aside for 10 minutes. Rinse eggplant, then pat dry with kitchen paper. Heat vegetable oil in a large frying pan over a medium-high heat. Add eggplant, in 2 batches, and cook for 5 minutes or until well browned. Drain on paper towel. Set aside.
- Cook rigatoni in boiling salted water following pack instructions until al dente. Drain.
- Meanwhile, put olive oil in a large deep frying pan over a medium heat. Add onion, chilli (if using) capers, garlic and rosemary and cook for 5 minutes or until softened. Stir in eggplant and tomatoes and simmer for 3 minutes or until thickened.
- Stir drained rigatoni into sauce with basil, ricotta and parmesan. Season with salt and pepper, then serve with lemon wedges on the side.