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Place your aubergine cubes on a plate or tray, and sprinkle generously with salt. Leave to one side for about 15 minutes, so that the salt draws out the moisture.
In a large pan heat 1tbsp olive oil over a medium heat. Add the onion and carrot and fry until they begin to soften. Add the crushed garlic and continue to sauté for a few more minutes, being careful not to burn the garlic.
Remove this mixture from the pan and set aside for now. Add 2tbsp oil to the pan and as the oil heats, pat the aubergine dry with kitchen towel before transferring the cubes to the pan. Cook the aubergine until golden, for around 5 minutes.
Once all the aubergine is cooked, add the onion, garlic and carrots back to the pan along with your wine and the fresh and tinned tomatoes. Add a splash of water to loosen the sauce if necessary.
Add in 1tsp sugar along with the torn basil leaves and oregano. Stir thoroughly to combine and allow the mixture to simmer for around 30 minutes, until the sauce has thickened, and the aubergine is soft. Season with salt and pepper to taste.
About 10 minutes prior to serving, bring a large pot of generously salted water to the boil. Add your rigatoni and cook according to packet instructions, or for a minute less than advised if you prefer your pasta al dente.
Drain the pasta, ensuring to reserve a little of the starchy pasta water. Transfer your pasta to the pan of sauce, along with a little splash of the starchy water. Toss until the pasta is well coated.
Sprinkle over your Italian cheese and a few basil leaves and serve immediately. Buon appetito!