Rigatoni con melanzane (tube pasta with brinjal)

Heat 30 ml of the olive oil in a heavy based saucepan over medium heat and sauté the garlic until it is soft and changes colour. Add the tomatoes, tomato paste, 2 ml salt and pepper to taste. Swirl about
250 ml hot water in the tomato can (to ensure there is no wastage) and add to the sauce. Cook the sauce uncovered for
30 to 35 minutes or until reduced and thick. Meanwhile cut the brinjal into 5 mm thick rounds and pat dry with paper towels. Add enough olive oil to a heavy based frying pan to come 1 cm up the side of the pan and heat over high heat until hot. Fry the brinjal slices until
golden brown on both sides. Drain on paper
towels and season lightly with salt.
When the sauce and brinjal slices are ready, cook the pasta according to the packet instructions. Drain and transfer
to a hot serving dish. Mix the pasta with three quarters of the sauce and 100g of the ricotta cheese. Spoon the remaining
sauce on top of the pasta and serve immediately with the brinjal slices and remaining cheese.