Rigatoni with Eggplant, Baby Tomatoes and Grated “Bottarga”

This recipe serves 1.

Ingredients:

• 80g Rigatoni pasta

Ingredients for Sauce:

• 15ml olive oil
• 20g garlic, chopped
• 50g eggplant, cubed and deep fried
• 30g baby tomatoes, halved
• 100ml tomato sauce

Ingredients for Garnishing:

• 20g basil, sliced
• 10g butter
• 20g Parmesan, grated
• 20g Bottarga, grated (optional)

Method:

1. In a large pot of salted water (about 1 litre for 100g of pasta), boil pasta until al dente.  Drain and sprinkle a little olive oil to the pasta and toss.  Set aside.
2. To prepare the sauce: heat olive oil in a pan and add garlic.  Let it cook until brown, and then add fried eggplant, fresh tomatoes and tomato sauce.  Simmer for a minute under slow heat.
3. Add the rigatoni to the sauce and simmer for a few minutes.  Add fresh basil, butter and finally the Parmesan cheese.  Add the Bottarga before serving.