Pasta with Eggplant, Tuna, and Olives

Method

1. Cut the eggplant into cubes (not too large, not too small). Fry them immediately to prevent oxidation.
2. Heat a generous amount of olive oil in a pan and fry the eggplant cubes until well browned and crispy. Drain and set aside.
3. In a separate pan, heat a good drizzle of olive oil and add 2 cloves of garlic. Let them infuse the oil.
4. Add tomato sauce and a few basil leaves to the pan. Cover with a splatter guard and let the sauce reduce for about 5 minutes.
5. Remove the garlic cloves from the sauce if you prefer (optional).
6. Add the fried eggplant to the sauce. Season with salt.
7. Add the tuna (drained) and olives. Add some torn fresh basil. Stir gently.
8. Lower the heat to minimum and let the flavors meld for 2-3 minutes. Do not cook further.
9. Meanwhile, bring a pot of salted water to a boil and cook your pasta of choice (rigatoni, tortiglioni, or mezze maniche) until al dente.
10. Transfer the drained pasta to the sauce. Toss well and finish cooking for the last minute together.
11. Add a little more fresh basil. Optionally, add chili flakes or black pepper to taste. Optionally, grate some ricotta salata over the top.
12. Serve immediately.