Slice the garlic. Add it to a high-sided skillet or pot over medium heat with the olive oil. Season with a pinch of salt and freshly ground black pepper. Watch closely as the garlic sizzles and just begins to brown at the edges.

Fill a large pot with water, salt it generously, and bring it to a boil.

Add the small tomatoes to the garlic and oil. Stir to coat, reduce the heat to medium-low, and cover.

When the tomatoes begin to burst, smash them with a wooden spoon to release their juices. Add the two cans of eggplant and onions, reduce the heat to low, and cover.

Add the rigatoni to the boiling water and cook until al dente, following the package directions.

While the pasta cooks, hand-tear the large basil leaves and leave the small leaves whole. Remove the cheese from its packaging.

Transfer the cooked pasta directly from the water to a serving bowl. Check the sauce thickness and stir in a little pasta water if needed. Taste and adjust the salt and pepper. For a little heat, crush and add chili flakes.

Add the sauce to the pasta and mix. Rigatoni’s ridges hold the sauce; pappardelle is another option if you prefer long pasta.

Finish with burrata gently torn in half, or hand-torn fresh mozzarella. Shaved or freshly grated Parmigiano Reggiano also works.

Garnish with torn basil, a little flaky salt, and optional chili flakes. Serve right away.