After cutting the eggplant, pat it dry and lightly salt to dry out the surface. Bring a large pot of salted water to a boil. In a large skillet, add enough oil to cover the surface. Once the oil is heated thoroughly, add in the eggplant. Make sure they all have room and are touching the pan directly. Season with more salt and pepper. Let the eggplant brown before flipping/stirring, for about 12 minutes or until cooked to your liking. Scoop out half and set aside. Add in garlic and cook until fragrant. Add in fresh tomatoes and stir. Deglaze the pan with a splash of white wine and scrape off any bits that are stuck to the pan. Once the wine is cooked out, add in your canned tomatoes. Season with salt and a pinch of red pepper flakes. Add the basil sprig and let it wilt before stirring it into the sauce. On low heat, let the sauce simmer for 10-15 minutes. Taste the sauce – if it’s too acidic, add a pinch of sugar. Add in cooked rigatoni noodles. Add a ladle of pasta water and toss until a glossy consistency forms. Add the remaining half of the eggplant back in. Top with freshly grated Pecorino and basil. Enjoy!
