Ingredients

• • 2 small eggplants, sliced into rounds
• • 2 tbsp olive oil, plus extra for frying
• • 1 clove garlic, peeled
• • 350g whole peeled tomatoes (or 500g / 2 cups passata)
• • 350g penne
• • 100g hard ricotta (ricotta salata), grated
• • 8 fresh basil leaves
• • Salt and pepper, to taste

Directions

1. 1

   Sprinkle the eggplant slices generously with salt and let them stand for 30 minutes to draw out moisture. Rinse well and pat dry with paper towels.

2. 2

   Fill a deep pan with enough olive oil to fry and heat to 180°C (350°F). Working in batches, fry the eggplant slices for 8–10 minutes until deeply golden brown. Transfer to a paper-towel-lined plate to drain.

3. 3

   In a separate pan, heat 2 tbsp olive oil over low heat. Add the whole garlic clove and cook gently until lightly golden, then remove and discard. Add the tomatoes, crushing them roughly with a spoon, and simmer for 10 minutes. Season with salt and pepper.

4. 4

   Cook the penne in a large pot of well-salted boiling water until al dente. Drain.

5. 5

   Toss the pasta with the tomato sauce. Serve topped with the fried eggplant, a generous handful of grated ricotta salata, and a few torn basil leaves.