3/4 lb (375 g) farfalle

1/4 cup (60 ml) flour, approximately

3 tablespoons (45 ml) medium cornmeal

1 medium eggplant, cut into 7.5 x 3 x 3/4-inch (1.5-cm) sticks

3/4 cup (180 ml) olive oil, approximately

2 cloves garlic, chopped

1/4 teaspoon (1 ml) hot pepper flakes

2 cups (500 ml) homemade or store-bought tomato sauce

1/2 cup (125 ml) grated Parmigiano-Reggiano

1 tablespoon (15 ml) chopped fresh mint

Cook the pasta in a large pot of boiling salted water until al dente. Drain and coat lightly with oil. Set aside.

Meanwhile, in a large bowl, combine the flour and cornmeal. Add the eggplant sticks and toss to coat well. Shake off any excess.

In a large skillet over medium-high heat, brown the eggplant on all sides in the oil. Add oil as needed. Season with salt and pepper. Add the garlic and hot pepper flakes and continue cooking for about 1 minute. Transfer the eggplant to paper towels. Keep warm.

In the same skillet, heat the tomato sauce. Add the pasta and toss to coat well. Season with salt and pepper.

Transfer the pasta to a serving plate and top with the eggplant sticks. Sprinkle with cheese and mint.

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