PASTA ALLA NORMA

 

Ingredients

2 eggplants, chopped into even chunks

1 tbsp salt

½ cup olive oil, (to fry the eggplant)

¼ cup olive oil

4 cloves garlic, thinly sliced

4 tomatoes, freshly chopped

1 tbsp basil, freshly chopped

¼ cup ricotta cheese

1lb g pasta, cooked spaghetti or penne

 

Place the eggplant in a sieve over a sink or basin and sprinkle with salt. Leave for about an hour. Drain the excess liquid, then rinse and pat dry the eggplant. Place aside.

12 cup olive oil, heated over medium heat Fry the eggplant in batches until it is golden brown. Using paper towels, drain.

 

In the same pan, heat 14 cup olive oil. Allow the garlic to cook for a few minutes. Season the tomatoes with salt and pepper. Allow the tomato mixture to simmer for 10-15 minutes, stirring constantly.

Finally, add the cooked eggplant to the tomatoes and simmer for another 2 minutes, stirring occasionally.

Mix the spaghetti with the eggplant mixture. Sprinkle with basil and ricotta salata cheese, if desired.