Start by slicing the aubergines and cover with salt, to get rid of some of the water these vegs contain. Wash and dry the sliced aubergines and cover with flour before frying in very hot oil. Drain and dry on some kitchen paper, season with salt and pepper.

In a frying pan put a couple of garlic cloves and extra virgin olive oil and let fry for a few minutes, then add tomato sauce and basil leaves.

Meanwhile cook the pasta al dente and, once drained, put the pasta in a large pan with the tomato sauce and the fried aubergines and mix together.

Finish the dish with some more olive oil, grated ricotta salata, and a few fresh basil leaves.