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 a pinch salt. Cook, stirring occasionally, for 5–6 minutes or until eggplant has collapsed slightly. While eggplant is cooking, continue with step 2.
Cook pasta in boiling water for 9 minutes or until al dente. Drain and reserve 160ml (⅔ cup) pasta cooking water.
Chop tomatoes into 3cm pieces. Pick basil leaves from their stems. Peel and crush garlic.
Once 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 reserved pasta water and stir to combine. Reduce heat to low and cook for 8–10 minutes to marry flavours.
Add pasta, ½ the basil and ½ the parmesan to Bolognese and stir to combine. Toss salad leaves with your favourite dressing. Divide Bolognese between bowls and top with remaining basil and parmesan. Serve with salad.