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Place the cubed eggplant on a bake sheet, drizzle with lots of extra virgin olive oil, sea salt and black pepper.
Roast the eggplant at 425 for approximately 30 mins or until nicely browned.
For the sauce, heat extra virgin olive oil in a pan and add the sliced garlic, fresh basil, and crushed red pepper.
Add 1 ½ cans of crushed tomato to the sauce, and rinse half of the can with water and add to the sauce.
Cook the Rigatoni pasta al dente in sea salted pasta water.
Finish the dish by adding ¼ cup of the sea salted pasta water to the sauce, and top with grated Pecorino, fresh Ricotta Salata, fresh mint, and fresh basil.