Rinse the tomatoes thoroughly with fresh water and then cut them into quarters. Pour a drizzle of oil into a thick-bottomed pan and fry two whole cloves of garlic (you can remove them when they become brown, if you wish). Add the tomatoes to the frying oil and let them cook over a very low heat for about 20 minutes, covering the pan with a lid. Once ready, transfer them into a vegetable mill placed on a bowl and make sure to obtain a juicy and smooth pulp.

 

Transfer everything back to the pan and add a pinch of salt; let it cook for another 10-15 minutes. Then put some water in a pot and let it boil, once it boils add some salt. Meanwhile, wash the eggplants and cut them into slices.

 

Fry the slices of eggplants using plenty of extra-virgin olive oil keeping the temperature at 170°C. When they become golden brown, take them off the stove and transfer them on a sheet of fry paper to absorb the oil in excess. Then add salt to taste.

 

Cook the pasta al dente and when it is almost ready, put the basil leaves into the previously prepared sauce. Turn the stove off, drain the pasta with the help of a colander, put it back in the pot and add the sauce. Mix well.

 

Transfer the pasta into the serving dishes and season each of them with slices of fried eggplants and some salted ricotta flakes.