Pasta alla Norma

Method

1. Cut the eggplant in half, then slice into strips. Place in a colander, lightly salt, and put a weight on top. Let them sweat in the sun or for about an hour.
2. For the sauce: finely chop the spring onion and sauté in extra virgin olive oil until soft.
3. Add the cherry tomatoes (both red riccio and datterini) cut into pieces. Cook for 5 minutes with basil, salt, and pepper.
4. Blend the sauce and strain through a sieve to remove seeds and skins.
5. Cook the rigatoni in boiling salted water until al dente.
6. Meanwhile, rinse the eggplant slices (if desired) and fry in hot extra virgin olive oil until golden. Drain on paper towels.
7. Reserve some fried eggplant for garnish. Add the pasta to the tomato sauce and toss.
8. Grate ricotta salata into the pasta and mix. Add some fried eggplant to the sauce.
9. Serve the pasta topped with more fried eggplant, additional grated ricotta salata, fresh basil leaves, and black pepper.