4 Servings
Preparation: 1 hour
Cooking: 10 minutes
INGREDIENT
12 oz. (350 g) rigatoni
9 oz. (250 g) eggplant
2 tbsp. (30 ml) extra-virgin olive oil
2 oz. (50 g) yellow onion, roughly chopped
1 clove garlic
2 lbs. (1 kg) ripe tomatoes, diced
6 leaves fresh basil
2 oz. (50 g) grated ricotta salata, or about 1/2 cup
salt and pepper
flour as needed
extra-virgin olive oil, as needed for frying
HOW TO COOK SICILIAN EGGPLANT RIGATONI
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.
