Ingredients :

• Elicoidali — A tubular pasta with spiral grooves. If you can’t find any, rigatoni or penne rigati do exactly the same job—the important thing is those ridges to catch the thick sauce.
• Peanut butter — Go for the version with no added sugar, the one where the oil sits on the surface. Sweetened peanut butter will unbalance the sauce—it would become too sweet, almost like a dessert.
• Coconut milk — A full carton, not the ‘light’ version. The sauce holds together thanks to the fat in the coconut milk. With the low-fat version, it becomes watery and the texture is ruined.
• Eggplant — A large one, firm to the touch. If it sinks when you press it, it’s overripe and will release water during cooking instead of caramelizing.