We love a big, tubular noodle shape for its ability to conceal delicious sauce inside. Rigatoni does just that with this rustic and rich Bolognese that gets a little silky and sweetly soft with the addition of eggplant. A good sprinkling of parmesan and a scattering of basil ensures full marks on the flavour score card.
Bring a saucepan of salted water to the boil for the pasta. Cut eggplant into 1cm pieces. Heat oil in a frypan over medium-high heat, add eggplant and cook, stirring occasionally, for 5–6 minutes or until eggplant has collapsed slightly. While eggplant is cooking, continue with step 2.
Chop tomatoes into 3cm pieces. Pick basil leaves from their stems. Peel and crush garlic.
Once the eggplant has softened, push to one side of the pan. Add mince, salt and pepper to pan and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until caramelised.
Add tomato paste and garlic and cook for 30 seconds. Add chopped tomatoes and stir to combine. Reduce heat to low and cook for 8–10 minutes to marry flavours. While tomato is cooking, continue with step 5.
Cook pasta in prepared salted, boiling water for 9 minutes or until al dente. Drain and reserve 80ml (⅓ cup) pasta cooking water.
Add reserved pasta water, pasta, ½ the basil and ½ the parmesan to the Bolognese and stir to combine. Divide between bowls, top with remaining basil leaves and serve with salad leaves tossed with your favourite dressing.