To begin with the recipe, wash, dry and peel the eggplants and then cut them into cubes.

In a pan pour the extra virgin olive oil and add the garlic and the onion, previously finely chopped.

When they are golden brown, add the eggplant and let it wilt over low heat, then add the basil leaves, peeled tomato, salt and, if you like, a pinch of chopped chilli pepper.

Cover with a lid and cook for about 15-20 minutes over low heat, stirring occasionally low heat, stirring occasionally.

In the meantime, take a pot of water and bring it to a boil.

Do not forget to salt the water, pour in the rigatoni and let it cook for the time stated on its package, then drain it and add it to our sauce.

Transfer the pasta to the plates and sprinkle with the salted ricotta.

For a touch of originality, add a few basil leaves to the plate just before serving the dish to your guests.