Pasta alla Norma

Cut the top off the eggplants, slice into rounds, stack and cut into strips.

Fry the strips in hot oil until nicely brown; drain on kitchen paper.

Cut the garlic very small and cook in a saucepan with extra virgin olive oil over low heat without burning; add a little water if it starts to burn.

Squash the peeled tomatoes with salt into a sauce; add pepper, oregano (or marjoram and thyme) and basil; mix well and add to the saucepan.

Boil the pasta in a large pot of water with sea salt or rock salt; keep the sauce on low heat so it does not burn.

Stir most of the fried eggplant into the tomato sauce, keeping some for the top, and a little ricotta salata.

Toss the pasta with the sauce so every piece is coated.

Plate and top with ricotta salata, the reserved eggplant and a little basil.