1️⃣ Salt the eggplant: Place eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.2️⃣ Fry the eggplant: Heat olive oil in a pan, fry the eggplant until golden, then transfer to a paper towel-lined plate.3️⃣ Make the sauce: In the same pan, heat 3 tbsp olive oil, sauté garlic, add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes.4️⃣ Cook the pasta: Boil rigatoni in salted water until al dente. Drain and reserve 1/2 cup pasta water.5️⃣ Combine: Add fried eggplant to the sauce, then toss in the pasta. If needed, add pasta water to adjust consistency.6️⃣ Finish & serve: Top with fresh basil and grated ricotta salata. Enjoy warm!