Sicilian speciality, recipe coming from an Palermitain chef @a_casa_di_cilla
For 2 people
120 g rigatoni pasta
3 basil sprigs
1 garlic clove
4-5 (300g) tomatoes
Salted ricotta to taste
Parmesan to taste
Salt and pepper
In a pan put the basil stalks, a crushed clove of garlic and a drizzle of oil. Heat over low heat for 3 minutes. Cut the tomatoes into small pieces. Add them in the pan, cook covered for 5 minutes.
Cut the aubergines into small pieces. Cook them in a wok or stew pan with olive oil on low heat covered for 5 minutes (until soft). Then remove the lid and cook on medium heat for 7 minutes. Add the tomato mixture to the aubergines remove the basil stalks. Keep on low heat uncovered, mixing from time to time.
Bring in a pan water to boil with a pinch of salt. Add the pasta. Cook for 6 minutes.
Chop the basil leaves.
Drain the pasta, keeping the water. Put the pasta into the aubergine mixture. Continue cooking the pasta for 4-5 minutes adding pasta water to adjust consistency. To check if the pasta is cooked, take one and cut it on a chopping board, if the inside is white then it is not yet cooked. Grate some parmesan and ricotta above the pan to make the consistency creamier. Add salt and pepper to taste.
Serve the pasta in the plates and top with grated parmesan, ricotta and chopped basil leaves.