Rigatoni alla Norma (Rigatoni with Eggplant) | RICARDO

Ingredients

• 1 large eggplant
• 1 teaspoon (5 ml) salt
• 3/4 lb (375 g) rigatoni
• 1/3 cup (75 ml) unbleached all-purpose flour
• Olive oil
• 1 onion, finely chopped
• 1 can 28 oz (796 ml) crushed tomatoes
• 1/4 cup (60 ml) chopped fresh basil
• 1 1/2 cups (375 ml) crumbled pressed ricotta (see note)
• Salt and pepper