Rigatoni pasta with grouper, aubergines and salted ricotta

Massimo Riccioli Italian recipe
fish restaurant La Rosetta

He come down in kitchen, between the crew ovations, and he cooked an invented dish that Fiorentino Ariza christened love aubergines. 
Gabriel Garcia Marquez, Love in the Time of Cholera

Directions

Pluck aubergines, cut them in disks, add salt and make rest for some minutes.
In a middle pot brown 2 cloves of garlic and chilli pepper.
Brown the mirepoix of grouper, salting and adding wine since it vanish.
Put together the three kinds of tomato and salt, parboil and peel the fresh tomatoes and cook for about 10 minutes to low fire.
In the meanwhile fry in abounding oil the aubergines carefully washed and dried.
Drain pasta not overcooked, salting and adding to the fish ragout.
Put pasta and ragout in the dishes with aubergines, decorating with salted Ricotta cheese and parsley. 

Ingredients for 4 people

4 hg of Grouper; 1 long aubergines; 3 hg of rigatoni pasta; extra virgin olive oil; parsley; salted Italian ricotta cheese; 1 glass of dry white wine; 2 cloves of garlic; 1 chilli pepper; 3 middle parboiled tomatoes; 2 hg of pachino tomatoes; 2 hg of tomato soup

Wine
[coupling proposed by Roma gourmet]

Verdicchio di Matelica Mirum 2000, La Monacesca (Matelica, MC, Marche)

Power and balance, long and deep, rich. To the palate cedar and crust of bread.