Eggplant Sicilian & Rigatoni Recipe

Trim and sweat

Trim ends from the eggplants and cut into 1-inch cubes. Place cubes in a colander, sprinkle with coarse salt, toss, and let sit for 20–30 minutes to draw out bitterness and moisture. Rinse briefly under cold water and pat dry thoroughly with paper towels.

Cook eggplant

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add eggplant in a single layer (work in batches if needed) and cook until deeply golden and tender, about 6–8 minutes per batch, stirring occasionally. Add more oil as needed but avoid soaking. Transfer cooked eggplant to a plate lined with paper towels and set aside.

Soften aromatics

In the same large skillet (wipe out excess oil but leave about 1 tablespoon), add 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add minced garlic, chopped anchovies (if using), and crushed red pepper flakes and cook 1–2 minutes until aromatic and anchovies have mostly dissolved.

Build the tomato sauce

Stir in the tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes, bring to a gentle simmer, then reduce heat to low. Season with 1 teaspoon black pepper and 1 to 1.5 teaspoons salt (adjust to taste). Let simmer gently uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish sauce with eggplant

Stir the cooked eggplant into the simmering tomato sauce and continue to simmer together 6–8 minutes so eggplant absorbs sauce flavors. Taste and adjust seasoning. Stir in torn fresh basil leaves just before combining with pasta.

Cook rigatoni

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water before draining.

Combine pasta and sauce

Add the drained rigatoni to the skillet with the eggplant-tomato sauce. Toss over medium heat for 1–2 minutes. Add up to 1 cup reserved pasta water, a little at a time, to loosen the sauce and create a silky emulsion that coats the pasta. Continue tossing until sauce clings to rigatoni and reaches desired consistency.

Finish and serve

Remove from heat and stir in grated Pecorino Romano (reserve a little for serving) and chopped parsley. Adjust seasoning with additional salt and freshly ground black pepper to taste. Plate rigatoni and garnish with remaining cheese, a drizzle of extra-virgin olive oil if desired, and a few basil leaves.