Ingredients:

  • 2 large Eggplants (approx. 900g / 2 lb), cut into 1.5 cm (½ inch) cubes
  • 3 Tbsp Coarse Sea Salt (for draining)
  • 500 ml (2 cups) neutral oil for frying (such as sunflower or grapeseed)
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 large cloves Garlic, thinly sliced
  • 1/4 tsp Red Pepper Flakes (optional)
  • 1 x 794g (28 oz) can whole peeled San Marzano Tomatoes, crushed by hand
  • 1 tsp Granulated Sugar (optional)
  • A handful of Fresh Basil Leaves, roughly torn, plus more for garnish
  • Salt and freshly cracked Black Pepper to taste
  • 400g (14 oz) Trofie Pasta
  • 100g (3.5 oz) Ricotta Salata (Salted Ricotta Cheese), grated or shaved
  • Reserved Pasta Cooking Water

Instructions:

  1. Cube the eggplant. Place the cubes in a colander set over a bowl. Toss liberally with 3 Tbsp of coarse salt and let sit for 30 minutes to draw out moisture. Rinse the eggplant thoroughly under cold running water to remove the salt. Pat the cubes completely dry using kitchen towels.
  2. Heat the neutral oil in a deep frying pan to 180°C (350°F). Fry the dried eggplant cubes in small batches until deep golden brown and tender, about 3–5 minutes per batch. Remove using a slotted spoon, transfer immediately to a plate lined with paper towels, and season lightly with salt.
  3. In a separate pan, heat 1 Tbsp of olive oil over medium heat. Add the sliced garlic and chilli flakes (if using). Cook for 30–60 seconds until fragrant, ensuring the garlic does not burn. Pour in the hand-crushed San Marzano tomatoes. Stir in the sugar (if using), salt, and pepper. Simmer gently for 15–20 minutes until slightly reduced and thickened. Stir in most of the torn fresh basil leaves.
  4. Bring a large pot of salted water to a rolling boil. Add the Trofie and cook according to package instructions until al dente (about 10–12 minutes). Before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water.
  5. Transfer the tomato sauce to a wide skillet or the serving bowl. Fold about two-thirds of the fried eggplant gently into the sauce. Drain the pasta and transfer it directly into the sauce. Toss vigorously to coat. Add a splash or two of the reserved pasta water if the sauce is too thick to create an emulsified texture. Serve immediately, topping each portion generously with fresh shavings of Ricotta Salata, the remaining reserved fried eggplant, and a final leaf of fresh basil.