• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound rigatoni
  • 2 small eggplants
  • 1 pound fresh, ripe tomatoes
  • 68 basil leaves, coarsely torn
  • 1 clove garlic, finely sliced
  • olive oil, for frying
  • 1 cup fresh ricotta cheese (or grated ricotta salata)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano Cheese, grated

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  1. Preheat oven to 400 F
  2. Rinse the eggplant and tomatoes under cold water.
  3. Bring a large pot of water to a boil. When the water boils, blanch the tomatoes. Peel, and remove core and seeds. Cut into large bite size pieces.
  4. Place the tomatoes and garlic on a foil covered baking sheet. Drizzle with olive oil. Bake for 20 mins.
  5. Cut the eggplant lengthwise to into 1/4″ thick slices.
  6. In a large skillet, over high heat, fry the eggplant in about 1/4 cup of olive oil until golden. Add oil for each batch. Remove to paper towel to drain.
  7. Place the eggplant and tomato in a large bowl. Add salt and pepper to taste.
  8. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente.
  9. Drain, and mix into the bowl with the tomatoes and eggplant. Mix in the ricotta. Add the basil.
  10. Serve immediately with a sprinkle of Parmigiano.