Ingredients | Serves 2 

Olive oil about 500ml

2 small/ medium aubergines, halved and thinly sliced 

3 cloves garlic, thinly sliced

2 stalks basil

1 tsp chilli flakes

1 tbsp tomato paste 

⅓ cup (approx) red wine 

1 tin tomato 

Pinch dried oregano 

Salt and pepper 

Pinch sugar

8 sundried tomatoes, thinly sliced 

160g dried rigatoni 

Whipped Ricotta

250g ricotta

1 tbsp yoghurt

drizzle extra virgin olive oil 

Small pinch salt 

Juice of ½ lemon 

Method

1. Place the sliced aubergine into a colander lined with a paper towel. Sprinkle with salt and cover with more paper towel. Let this sit whilst you prep everything else

2. Place the ricotta, yoghurt, lemon juice and salt in a blender. Blend on a lower setting and whilst it's blending drizzle in some olive oil. Turn speed to high for a few seconds and then turn off when airy and smooth. Taste for seasoning and then place in a bowl, cover with cling film and place in the fridge or set aside. 

3. Place a wide saucepan on a medium/ high heat. Cover the base with olive oil (about an inch from the base). When the oil is hot (you can test with a piece of aubergine, fry the aubergine in batches until golden brown. Once golden brown, remove from the pan with a slotted spoon, place on a plate lined with kitchen towel and sprinkle with salt. Place a third of the aubergine in a bowl for garnish. 

4. Cook the rigatoni with plenty of salt until it's al dente, reserving a cup of the pasta water. 

5. When the aubergine is done, clean out the pan, reserving the oil in a jar for future use. 

6. When the pan has cooled down, drizzle the base with some extra virgin olive oil, add the basil and garlic. Then place on a low heat until the garlic starts to sizzle. Let it sizzle for a minute or so, don’t let it brown. 

7. Stir in the tomato paste, followed by the red wine and tin tomato. Add a pinch of sugar and dried oregano, a good crack of black pepper as well as ½ cup pasta water. Let this simmer for about 8-10 minutes (add some more pasta if needed). 

8. Stir in the aubergine and sundried tomatoes and then remove from the heat once everything has warmed through. 

9. Add your rigatoni to the sauce and its ready to drive. 

10. Dollop the ricotta in the middle of the bowl and spread in circular motions. Top with the rigatoni and then add some extra aubergine slices. Drizzle with extra virgin olive oil and a sprinkle of parmesan.