Ingredients:

• 6 medium Asian eggplants, unpeeled and cut into 1/2 inch thick slices
• Salt
• 1-1/4 Cups or more olive oil, divided
• Freshly ground black pepper
• 4 large garlic cloves, roughly chopped
• 2 (28 or 32 ounce) cans organic whole plum tomatoes, drained and chopped
• 1 tbsp sugar
• 3-4 fresh basil leaves, chopped
• 1 pound rigatoni, uncooked

Directions:

1. Lay the eggplant slices in a single layer. Lightly salt both sides, cover with paper towel and let sit for 20 minutes. Press on the towel occasionally to soak up the water.
2. In a large pan, heat 1 cup or more of olive oil over medium high heat. Make sure you have at least an inch of oil so it will cover the slices of eggplant and eliminate the need for flipping each piece over. When oil is very hot, carefully add the eggplant in batches and fry until golden on both sides. Transfer to a paper towel and drain. Season generously with salt and pepper.
3. Place the 1/4 cup olive oil in a large pot. Add the garlic and sauté until golden. Add the tomatoes, and any juices. Add the sugar and simmer about 15 minutes; the sauce will thicken. Add the basil and simmer 3-4 minutes longer.
4. While sauce is simmering, prepare the pasta until al dente.
5. Drain, reserving 1 cup of the pasta water in case the sauce needs a little thinning.
6. Toss the pasta with eggplant and sauce. Garnish with fresh basil leaves.
7. Serve with parmesan, optional.

Yields, 6-8 servings