Golden, deeply browned eggplant cubes fold into a rustic tomato sauce built on crushed whole tomatoes, plenty of garlic, and a pinch of red pepper flakes for warmth. Rigatoni gets tossed right in the skillet with a splash of reserved pasta water, so every ridge and tube ends up coated in that thick, glossy sauce. Torn basil leaves scattered over the top add a fresh, peppery lift that balances the sweetness of the tomatoes and the richness of the fried eggplant. It's a Sicilian classic built for weeknight cooking, with real technique in the eggplant frying step that pays off in flavor. This version comes together as a satisfying, plant-forward pasta dinner that fits neatly into a vegan spread. Serve it straight from the skillet for the best texture, while the sauce is still clinging and warm.
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Toss the eggplant cubes with 1 1/2 tsp kosher salt in a colander set over the sink. Let stand for 30 minutes, then pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add half the eggplant in a single layer and cook, turning occasionally, until golden brown on most sides and tender throughout, 7–9 minutes. Transfer to a plate. Repeat with another 2 tbsp olive oil and the remaining eggplant.
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