Aubergine Rigatoni

Sweat down the onion, garlic and some basil stalks in half the oil for 5 mins to soften, then add the tomatoes and some seasoning. Bring to a steady simmer and cook for 20 mins.
Meanwhile, fry the aubergine slices in the remaining oil until golden, then stir in the sauce with the basil leaves. Cook the pasta in boiling salted water until al dente, then drain and stir through the sauce. Divide between plates and scatter with some ricotta and plenty of black pepper to serve.

40 mins

4 serving

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