Ingredients for 5/6 people:500 g Rigatoni1 kg peeled tomatoes4 garlic10 tbsp Extra Virgin Olive Oil2 aubergine basil pecorino cheese1 tsp sugar salt pepper
Wash the aubergines and cut them into thick slices. Put them in a colander, in layers, sprinkle with 2 spoonfuls of coarse salt and put a weight on top, in order to eliminate the bitter water they contain. Leave them for about half an hour and then rinse thoroughly, squeeze out the water and dry with kitchen paper. Cut the slices into cubes. Peel the cloves of garlic and brown them in a frying pan with 10 tablespoons of olive oil, making sure that it isn’t too hot in order not to burn them. Add the tomatoes, cubes of aubergine, sugar, plenty of basil and some salt. Cook (without putting the lid on the pan) for 10 minutes, then crush the tomatoes with a fork so that they release all their juice. Stir well, cook for another 5 minutes and then turn off the heat.
Cook the rigatoni in plenty of salted water, strain when “al dente” and then toss them in the pan with the hot sauce. Serve immediately, sprinkled with plenty of grated pecorino cheese and some fresh basil leaves.