Ingredients

1 large eggplant, sliced in 1/4 inch slices (can leave peel on)

salt

1/2 cup flour

olive oil

1 onion, peeled and chopped

2 celery ribs, diced

1 carrot, peeled and diced

1 can (28 oz) plum tomatoes, chopped

1/2 tsp. sugar

6 basil leaves, chopped

1 package rigatoni

3 oz. grated ricotta salata (optional)

Preparation

  1. Sprinkle eggplant with 1 Tbsp salt. Place in a colander with a weighted plate, and let stand for 20 mins. Rinse and pat dry.
  2. Coat eggplant in flour. Cook in batches with approximately 2-3 tbsp oil for each batch, in large skillet over medium-high heat, turning once until golden (about 3-5 mins). Set aside.
  3. Cook onions, celery, carrots, and 1/2 tsp salt with remaining olive oil in large skillet over medium heat 10-15 mins or until golden. Add tomatoes and sugar, and cook over low heat, stirring occasionally, until thickened, about 45 minutes. Remove from heat, stir in basil.
  4. Cook pasta, reserve 1/4 cup of the cooking water when draining it.
  5. Add eggplant to sauce, cook over low heat 3-5 minutes. Add pasta water if needed. Add sauce to pasta, garnishing with ricotta salata.