PREPARATION: Peel, wash, dry and dice the aubergines, then fry them in a high-sided pan, a little at a time, in plenty of hot oil. Put the aubergines aside and prepare the sauce: in a saucepan sauté a clove of crushed garlic and 5 tablespoons of oil, brown and add the tomato puree, salt and pepper. Cover and cook for about 25 minutes. Season with salt and bring the water to the boil, cook the rigatoni 13 minutes or, if you prefer them al dente, 12 minutes.

Meanwhile, take the garlic out of the sauce and add the aubergines. Drain the pasta, put it back into the pan and add the sauce. Add the diced provola, Parmesan cheese, plenty of basil, give it a stir over low heat so that the provola melts, and serve with some fried aubergines kept aside and a fresh basil leaf.