Pasta alla Siciliana

Method

1. Sauté thinly sliced onion in a drizzle of oil until translucent.
2. Add tomato passata, season with salt, and cook for about 40 minutes, partially covered to avoid splatters.
3. Cut the eggplant into 2 cm cubes and fry them in hot oil a few at a time until golden.
4. Cook the rigatoni pasta al dente.
5. Cut the fior di latte into 1.5 cm cubes.
6. Drain the pasta and return it to the pot. Add two-thirds of the tomato sauce, the fried eggplant (reserving some for topping), the fior di latte, grated Parmesan, and torn basil leaves. Mix well.
7. Transfer the mixture to a baking dish. Top with the remaining sauce, reserved eggplant, fior di latte, and Parmesan.
8. Bake in a preheated oven at 220°C for 15–20 minutes.
9. Serve hot.