Pasta alla Norma

Cut the tops off the eggplants, slice into rounds, stack them and cut into pieces.

Fry in hot oil until golden, almost brown, then let the oil drain off so the dish is not heavy.

Cook the garlic in a small pan with extra virgin olive oil over low heat; add a little water if it starts to burn.

Crush the peeled tomatoes in a small bowl and add them; season with salt, pepper and oregano, and add basil.

Cook the casarecce in a large pot with plenty of water.

With the sauce on low heat, stir in most of the fried eggplant, keeping some for the top, then a little ricotta salata.

Add the pasta and toss until every piece is coated, with a little more ricotta salata.

Plate, cover generously with ricotta salata, and finish with pieces of fried eggplant and basil.