Start by thinly slicing the eggplant - 1-2cm thickness would be ideal. Lay the slices out on a baking sheet and sprinkle with the salt, then leave for about 15-20 minutes.

Thoroughly rinse the eggplant under water, then pat dry as best as you can with paper towel.

Add enough of the neutral oil to a pan for frying the eggplant, and fry in batches until lightly golden before placing on paper towel. Set aside until ready to use.

To make the sauce, heat 2-3 tablespoons of olive oil in a large pan / sauteuse and add the garlic cloves.

Once fragrant, add the passata and stir to combine with the olive oil. Let this simmer gently while you cook the pasta. Taste the sauce over time, season to taste with salt, and if the tomatoes are proving to be a little tart, add the sugar - otherwise you can omit.

Bring a large pot of water to a rolling boil and salt well - cook the candele according to packet instructions, until just al dente.

Back to the sauce (still simmering over a low heat), discard the garlic cloves (if desired), throw in the fresh basil, cooked eggplant and add the al dente pasta before scattering both cheeses over the top.

Allow the cheese to melt, tossing and agitating the pan to help it along.

Serve immediately while the cheese is still melty! With a drizzle of extra virgin olive oil because, of course.