Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Salt the eggplant cubes 10 minutes, then pat dry. Fry in olive oil until golden. Drain on paper.
- In some of the same oil, cook garlic cloves, then canned peeled tomatoes and basil. Simmer 15 minutes. Season with salt and black pepper.
- Boil the rigatoni until al dente. Toss with the tomato sauce and eggplant.
- Serve with plenty of grated ricotta salata.
Shopping tip
Ricotta salata is uncommon; pecorino or a firm feta is the stand-in named in the brief. Aubergine is easy. Short pasta (rigatoni or penne) catches the sauce.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.