Pair with Villa Pozzi Nero d’Avola or Pinot Grigio
3 tablespoons olive oil
2 small aubergines (eggplants), diced
4 garlic cloves, finely chopped
1 teaspoon chili flakes
2 14 oz. cans chopped tomatoes
1 pound rigatoni
1 small bunch basil, shredded
4 tablespoons grated pecorino
Heat 3 tablespoons of olive oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
Wipe out the pan, then add another tablespoon of oil and cook the garlic for a minute. Add the chili flakes and tomatoes and season, then simmer for 10 minutes.
Cook the pasta. Stir the basil and aubergine into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil.
Makes 4 servings