Method
Preheat oven to 200°C.
Peel eggplant skin, cut very thinly, add a little salt and spread evenly onto paper towel. Place more paper towels on top and allow them to sit for 10 minutes.
Then pat dry from moisture, dust in flour and fry at 180°C till crispy. Drain on paper towel and set aside for later.
Cut eggplant in half, lengthwise. Score the top with a sharp knife, drizzle the top with olive oil, season and roast in the oven for 15-20 minutes.
Remove eggplant from the oven and blend into a mixer with chilli, garlic and 50ml olive oil, season to taste.
Bring plenty of water to a boil, when boiling add salt (7g to 1lt of water), drop pasta in water and cook as per packet instructions.
Add Chef Luca Ciano Sugo into a large frying pan, then add the eggplant mix into another large frying pan and bring both to a simmer.
Drain pasta ‘al dente’ and split the pasta 50/50 into the two different sauces. Toss with sauce for 1 minute adding a little cooking water to keep the pasta and sauce moist.
Serve both paccheri pasta on the plate, garnish with grated salted ricotta and crispy eggplant.
