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Preheat the oven to 200°C.
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Cut the eggplants (skin on) into 2 cm pieces and spread them on a baking tray lined with baking paper. Drizzle with half of the olive oil, season with salt and pepper, and bake for 35-40 minutes or until roasted. Set aside.
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Heat the remaining olive oil in a large, heavy-based frying pan over medium heat. Add the garlic and cook for 30 seconds, stirring to prevent burning.
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Add the tomatoes and 200ml water. Half-fill the tomato can with water, swirling to collect any remaining tomato, and pour it into the pan. Season with salt and pepper.
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Bring to a simmer and reduce the heat to low. Cover and cook gently for 30-40 minutes until slightly reduced.
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Stir in the roasted eggplant prepared earlier.
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Bring a large saucepan of salted water to a boil. Add the curls pasta and cook as per packet instructions.
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Using a slotted spoon, transfer the pasta directly into the sugo from the pot, dragging a little pasta water with it. Toss well to coat.
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Divide between serving bowls, top with basil leaves, and finish with generous amounts of ricotta salata.
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Serve and enjoy with family and friends!
