Pasta alla Norma

Method

1. Prepare the sauce: cut the garlic cloves open, remove the skin, then crush them slightly.
2. Add abundant extra virgin olive oil to a pan and heat it. Add the garlic cloves and fry until golden.
3. Add a few torn basil leaves and fry gently on low heat.
4. Add the tomato passata, peeled tomatoes, or fresh tomato pulp. Break up the tomatoes. Raise the heat to bring to a boil, then add salt to taste.
5. Lower the heat and cook the tomato sauce on low heat for 40–45 minutes (or at least 15 minutes if preferred), covering with a lid. If it becomes too dry, add a little hot water. The sauce should become thick and hearty.
6. While the sauce simmers, prepare the eggplants: cut off the head and slice the eggplant into quarters lengthwise, then cut each quarter into triangles (2-3 mm thick).
7. Heat extra virgin olive oil in a deep pan to 170°C (use a thermometer if available). To test the temperature without a thermometer, add a small piece of eggplant; when it sizzles vigorously, the oil is ready.
8. Fry the eggplant slices in batches until golden and slightly crispy on the outside. Remove and drain on paper towels. Once cooled, transfer to another tray and season lightly with salt.
9. Cook the pasta in salted boiling water until al dente.
10. Once the sauce is ready (after 40-45 minutes), remove the garlic cloves and lower the heat. Add a few more torn basil leaves.
11. Drain the pasta and add it to the pan with the sauce. Toss well to combine. If the pasta seems dry, add a small amount of pasta cooking water.
12. Add the fried eggplant and toss gently. Plate the pasta, then generously grate salted ricotta (ricotta salata) on top. Serve immediately.