Pasta alla Norma

Method

1. Slice the eggplants into thick slices, then cut each slice in half. Place them in a colander, sprinkle with salt, and let them drain for 10 minutes.
2. Cut the tomatoes into pieces, removing the stem. Use costoluto tomatoes or any ripe tomatoes.
3. Put the tomatoes in a pan with 2-3 cloves of garlic in their skins, salt, and basil leaves. Cook for about 30 minutes until the tomatoes break down.
4. Remove the pan from the heat, discard the garlic, and pass the tomatoes through a food mill.
5. Return the sauce to the pan, add basil and one clove of garlic. If the sauce is too acidic, add a little sugar. Cook for at least 40 minutes.
6. Meanwhile, the eggplants have released their water; dry them well and fry them in hot oil until golden.
7. Drain the fried eggplants. According to Catania tradition, add a little of the frying oil to the sauce.
8. Add a drizzle of raw olive oil to the sauce and turn off the heat.
9. Cook the pasta al dente.
10. Transfer the pasta to the pan with the sauce and toss to finish cooking.
11. Plate the pasta, top with grated salted ricotta, the fried eggplants, and garnish with a fresh basil leaf.