Cut the eggplants into cubes and sprinkle with salt. Let them sit for 30 minutes to remove excess water.

Heat the extra virgin olive oil in a pan over medium heat. Add the garlic clove and chili pepper, and sauté until fragrant.

Add the peeled tomatoes to the pan and cook for 15 minutes, stirring occasionally.

Rinse the eggplants and pat them dry. Fry them in a separate pan until golden brown.

Cook the mezzemaniche pasta in a pot of salted boiling water according to the package instructions.

Drain the pasta and add it to the pan with the tomato sauce. Mix well.

Serve the pasta topped with fried eggplants, grated salted ricotta, and fresh basil leaves.