Step 1
Step 1Coat the eggplants in flour and fry in sunflower oil at 180°C. Drain and remove from the pan, onto a plate lined with paper towel to absorb excess oil.
Step 2
Step 2In a pan, sweat the onion with the olive oil and a whole peeled garlic clove. Add the Basilico sauce to the pan, season to taste and cook together for about 10 minutes. Add the eggplant to the sauce and leave to simmer together.
Step 3
Step 3Meanwhile, in a large pot of boiling salted water, cook the Rigatoni according to the instructions on the pack.
Step 4
Step 4Drain the pasta al dente and combine with the sauce, garnishing with basil.
Step 5
Step 5Serve and sprinkle with the grated ricotta.