Pasta alla Norma with Eggplant

Ingredients

• 180 gPasta
• 350 gEggplant
• 350 gTomato
• 80 gOnion
• 2 cloveGarlic
• 10 gBasil
• 50 gRicotta
• 40 gOlive oil
• 14 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare eggplant

   • Cut the eggplant into cubes
   • Toss with salt
   • Let it sit briefly
   • Pat dry
2. 2

   Fry the eggplant

   • Heat oil in a pan
   • Fry the eggplant cubes until golden
   • Drain on paper towels
3. 3

   Cook tomato sauce

   • Sweat the onion until translucent
   • Briefly cook the garlic
   • Add tomatoes and bring to a simmer
   • Simmer gently
   • Season with pepper
4. 4

   Cook the pasta

   • Bring water to a boil
   • Salt the water
   • Cook pasta until al dente
   • Reserve some cooking water
   • Drain
5. 5

   Combine everything

   • Add pasta to the sauce
   • Stir in cooking water until creamy
   • Fold in the eggplant
   • Stir in basil
6. 6

   Plate and top

   • Plate the pasta
   • Sprinkle with ricotta salata
   • Finish with a little olive oil