Heat the peanut oil in a pan. Fry the aubergine slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, then season with salt.
In the meantime cook the tortellini according to package instructions and drain. Season with olive oil and pepper.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.