Pasta alla Norma

Method

1. Cut the eggplants into chunky cubes. Place them in a colander, sprinkle with salt, and let them sit to release bitter water while you prepare the sauce.
2. For the sauce: coarsely chop the fresh tomatoes. In a pan, heat extra virgin olive oil from cold with garlic cloves and the basil stems. Add the spring onion (chef's addition) and sauté until fragrant.
3. Add the chopped tomatoes to the pan. Cook until soft, then pass through a food mill to obtain a smooth puree, discarding skins and seeds. Remove the garlic clove. Season with salt and fresh basil leaves. Keep warm.
4. Heat peanut oil in a separate pan for frying. Fry the eggplant cubes until golden and tender, then drain on paper towels.
5. Meanwhile, cook the rigatoni in a large pot of boiling salted water until al dente.
6. Reheat the tomato sauce. Add the drained pasta to the sauce, tossing to coat. Add some of the fried eggplant cubes (reserving a few for garnish) and torn basil leaves. Season with freshly ground black pepper.
7. Remove from heat. Add generous amounts of crumbled cacioricotta cheese and toss well.
8. Serve the pasta in bowls, top with reserved fried eggplant cubes, more basil leaves, and an extra grating of cacioricotta if desired.