For the condimentClean the aubergines, cut them in half and allow them to stew in extra virgin olive oil, which needs to be enough to cover them (the oil can be reused for the same recipe). Cook for about 1 hour at 60°C, so that the pulp softens and loses its characteristic bitterness. Then drain them, scoop out the pulp and set it aside.Fillet the anchovies; you will need a total of about 75 g of pulp. Set aside 40 g for the sauce and cover the rest in a mixture made up of 80 g of salt and 20 g of sugar. Let the fillets marinate for 5 minutes, then rinse, dry and dice them. Mix them in with the aubergine pulp.Prepare the anchovy arrabbiata as follows: cook some garlic in olive oil on a low flame until golden brown, then add the diced anchovies. Add salt to taste, the peeled tomatoes and chili pepper. Cover and simmer on a low flame for about 10 minutes. Adjust the salt if needed and, if too acidic, add a pinch of sugar.Cook the rigatoni napoletani for 12 minutes in lightly salted boiling water (15 g of salt per liter), then saute them on a low flame in a frying pan with the anchovy arrabbiata and some roughly chopped parsley.Green sauceBlanch the parsley and allow to cool, then place in a blender with the olive oil, white wine vinegar and ice. Blend until smooth, then thicken with the xanthan gum and add salt.Garlic sauceBoil the garlic in milk twice- the first time to blanch it, the second to cook itthen use a mixer to blend it with part of the milk and a drizzle of olive oil. PRESENTATION TIPSSpoon the aubergine and anchovy pulp into the middle of the dish, and then the green sauce around that. Neatly place the rigatoni on top, then garnish with ananchovy fillet and a drizzle of garlic sauce.