Pasta alla Norma Siciliana

Method

1. Prepare the eggplant: remove part of the skin in strips, then cut into large cubes.
2. Lightly flour the eggplant cubes.
3. Fry the eggplant in extra virgin olive oil until golden and crispy. Drain on paper towels.
4. Crush the peeled tomatoes with your hands.
5. In a pan, heat olive oil with garlic cloves and chili pepper. Sauté until the garlic is golden.
6. Add the crushed tomatoes, salt, pepper, and torn basil leaves. Cook for 5-10 minutes.
7. Add the first batch of fried eggplant to the sauce and stir gently.
8. Fry additional eggplant cubes to use as a crispy topping.
9. Cook the pasta (maccheroncetti or similar) in salted boiling water until al dente.
10. Drain the pasta and transfer it to the sauce. Toss and cook for 2-3 minutes to let the sauce coat the pasta.
11. Plate the pasta, top with the crispy fried eggplant, generously grate salted ricotta over the top, and finish with fresh basil leaves.