Main courses
A refined take on a Sicilian classic: glossy tomato sugo, perfectly browned aubergine cubes, and a final snowfall of ricotta salata balanced, aromatic, and plated with intention.
Recipe video
Fill a large pot with water and set it on high heat (lid on). Place a colander in the sink.
Set out: a large sauté pan, a clean tray lined with paper towel, a microplane (for ricotta salata), a box grater (backup), and a ladle.
Prep bowls: one for diced eggplant, one for tomatoes, one for grated ricotta salata, and a small dish for garlic/chili.
Cut eggplant into 1.5 cm (about ½-inch) cubes—uniform size is your “fine dining” shortcut to even cooking.
Toss cubes with 8 g / 0.3 oz salt, spread in a colander, and let sit 20 minutes. This draws out moisture so the eggplant browns instead of steaming.
Rinse quickly, then dry thoroughly with towels (very important).
Heat 70 g / 2.5 oz olive oil in a sauté pan over medium-high. Add eggplant in batches (do not crowd). Brown deeply on multiple sides, 6–10 minutes total per batch. Transfer to paper towel.
Build the tomato sugo (glossy, not watery)
In the same pan, lower heat to medium. Add 25 g / 0.9 oz olive oil.
Add sliced or lightly crushed garlic; warm it gently 30–60 seconds until fragrant (no browning). Add chili flakes if using.
Add chopped tomatoes and a pinch of pepper. Increase to medium-high and cook 6–8 minutes, stirring, until tomatoes collapse.
Optional: stir in tomato paste and cook 1 minute to caramelize slightly.
Reduce heat to medium-low and simmer 8–10 minutes until the sauce looks thick and shiny, not soupy. Tear in most basil at the end (save a few small leaves for plating).
When the water boils, salt it generously (it should taste pleasantly like the sea). Add casarecce. Stir well for the first minute so it doesn’t stick.
Cook until 2 minutes before al dente (check the package time, then subtract 2).
Bring the sugo to a lively simmer. Add browned eggplant back into the sauce and fold gently (you want cubes intact).
Add drained pasta directly into the pan. Add about 120 g / 4.2 oz reserved pasta water to start. Toss constantly over medium-high for 1–2 minutes.
The sauce should turn silky and cohesive, coating each curve of casarecce. Add more pasta water in small splashes if needed.
Taste and adjust salt (remember ricotta salata is salty).
Turn off heat. Add a few torn basil leaves and (optional) a whisper of lemon zest. Toss once.
Plate in warm bowls: use tongs to twist pasta into a neat nest. Spoon a few eggplant cubes on top for height.
Finish with a generous microplaned layer of ricotta salata. Add a basil leaf (or micro basil) as the final note.
