Pasta alla Norma

Sicilian pasta with fried aubergine and ricotta salata.

Ingredients

• 400 g Pasta
• 2 Eggplant
• 800 g Tomatoes
• 4 cloves Garlic
• 1 cup Basil
• 1 cup Ricotta salata
• ¾ cup Olive oil
• 2 tsp Salt
• 1 tsp Sugar

Method

1. Salt the aubergine — Cube it, salt generously, and leave 30 minutes to draw out the bitter liquid, then pat completely dry.
2. Fry — Fry in hot olive oil until deep golden and soft; drain on paper.
3. Make the sauce — Cook the garlic gently, add the tomatoes, salt and a pinch of sugar, and simmer 25 minutes.
4. Combine — Fold most of the aubergine through the sauce.
5. Toss — Add the drained pasta with a little cooking water and toss until coated.
6. Norma is ready — Top with the reserved aubergine, torn basil and grated ricotta salata.

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