Method

• 1.
  Heat 1cm oil in a deep frypan over medium-high heat until hot. Add sliced eggplant in batches and shallow fry, turning once, for 2-3 minutes until tender and golden on both sides. Set aside on paper towel to drain, then season lightly with salt.
• 2.
  Place 1/4 cup (60ml) oil in large, heavy-based saucepan over medium heat. Add garlic and cook until just starting to colour. Add tomato, basil and a pinch of salt, then increase heat slightly and simmer, stirring occasionally, for 25-30 minutes until the tomato completely collapses to form a rustic sauce. Remove from heat and adjust seasoning as needed.
• 3.
  Cook spaghetti in boiling salted water until al dente, then drain immediately and add to the saucepan of warm sauce, adding a little cooking water if needed. Toss to combine and allow to sit for a few minutes so the pasta absorbs some of the sauce. Divide among serving plates and top with fried eggplant, chilli oil, if using, ricotta salata and extra basil to serve.