Pasta alla Norma

Sicilian pasta with fried eggplant, tomato sauce, basil, and a generous grating of ricotta salata.

Ingredients

• 1 large eggplant, or 2 small eggplants
• Salt
• Light olive oil or another frying oil
• Olive oil for the sauce
• A few garlic cloves, lightly crushed
• About 500 grams fresh or canned tomatoes
• A handful of fresh basil leaves
• Pasta of choice
• Ricotta salata, for serving

Instructions

1. Cut the eggplant into small cubes or slices. Salt it generously, weight it down, and let it drain for 30–60 minutes. Pat the pieces dry.
2. Fry the eggplant in batches until golden. Drain on paper towels and continue until all the pieces are cooked.
3. Warm a generous amount of olive oil with the garlic. When the garlic is fragrant and just beginning to brown, add the tomatoes. Simmer until the sauce is thick and smooth, about 15 minutes.
4. Stir a handful of basil and about one-third of the fried eggplant into the sauce. Keep it warm while the pasta cooks.
5. Cook the pasta until al dente, drain, and toss it with the sauce. Top with the remaining eggplant, more basil, and grated ricotta salata.

Notes

• Pecorino is a workable substitute when ricotta salata is unavailable.
• The source favors small eggplant cubes because they integrate easily with the pasta.