Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, and cook until al dente.
Meanwhile, heat a sauce-pan with 2 tbsp of oil and garlic.
When the garlic is golden remove it, reduce the heat and add the chopped tomatoes, a couple of basil leaves and some chili flakes.
Let it cook for about 10 minutes then season.
While the sauce and pasta are cooking, heat the veg oil on a deep sauce pan over medium heat.
Deep fry the eggplant cubes until golden. Drain the cubes on kitchen paper and add them into the tomato sauce.
When the pasta is ready, drain and mix with the tomato and eggplant sauce. Drizzle with olive oil and serve with fresh basil and grated ricotta or Parmesan on top.