Norma Pasta* (Pasta alla Norma)

INGREDIENTS: (4 servings)

400 gr (14.10 oz) Rigatoni Pasta
200 gr (7.05 oz) Salted Ricotta Cheese
2 Large, Firm Aubergines (Eggplants)
12 Ripe Red Tomatoes
4 Cloves of Garlic, peeled
4 Tbsp Extra Virgin Olive Oil
A large bunch of Fresh Basil
Salt
Vegetable oil for frying

VIDEO RECIPE
Norma Pasta(Pasta alla Norma)

First of all cut the aubergines into 1 cm thick slices
Place them in a colander and sprinkle with salt, this step removes the bitter juice within the aubergines
Place a big pot with water on top to press them and set aside for about 1 hour

Make a cut on top of the tomatoes and blanch them in hot water for about 30 seconds, then transfer them to a large bowl of cold water. Using a sharp knife peel and cut them into cubes and set aside

After 1 hour remove the pot from the colander, place the aubergine slices on a layer of kitchen paper and pat them dry . Then fry the aubergine slices in a large pot with vegetable oil

Once the aubergines have a nice golden-brown color remove and place them on kitchen paper to drain

Heat 4 tablespoons of olive oil in a non-stick frying pan, add the garlic, let it brown then add the basil hand crushed and the tomatoes.Season with salt and simmer over medium heat for about 10 minutes
While the tomato sauce cooks, get the pasta into a pan of boiling salted water and cook according to the packet instructions

Once the sauce is ready add the aubergine slices (leave aside some slices of aubergine for use as a garnish later) cook the sauce for a couple of minutes then remove the garlic cloves and when the pasta is cooked "al dente", drain and transfer it to the pan. Sprinkle with grated ricotta, drizzle with olive oil and sauté

Arrange some aubergine slices on a serving plate and transfer the pasta to the plate, sprinkle again with grated ricotta, arrange the aubergine slices on top of the pasta, garnish with a bunch of fresh basil and serve

*This recipe derives  from Catania, one version of this pasta's history suggests it was named “Pasta alla Norma” (literally ‘Norma pasta’), after Italian composer Vincenzo Bellini’s opera 'Norma'.