Pasta alla Norma

Method

1. Cut the eggplants into irregular pieces, leaving the skin on.
2. Cut the cherry tomatoes into pieces.
3. Slice the garlic cloves.
4. Bring a pot of salted water to a boil and cook the rigatoni until very al dente.
5. In a pan, heat extra virgin olive oil.
6. Fry the eggplant pieces in the oil until golden brown; remove and set aside.
7. In the same pan, add a little more olive oil and the garlic slices; cook gently.
8. Add the cherry tomatoes and cook until they soften.
9. Add a splash of tomato passata and some pasta cooking water.
10. Stir in fresh basil leaves and a little tomato paste.
11. Add a small piece of lardo to the sauce for extra flavor.
12. Drain the pasta very al dente and transfer it to the sauce; cook together for a few minutes, adding pasta water as needed to finish cooking.
13. Meanwhile, prepare the ricotta salata cream: in a bowl, combine ricotta salata, extra virgin olive oil, black pepper, chili powder, paprika, and a little pasta water; whisk until smooth and creamy.
14. Spread the ricotta salata cream on the serving plate.
15. Place the pasta in the center.
16. Top with the fried eggplant cubes.
17. Garnish with grated pecorino siciliano, extra ricotta salata, and a baked eggplant if desired.