Authentic Original Pasta Alla Norma

Start by washing the aubergines/eggplants and cutting them into small cubes. Set them aside.

In a large, deep saute pan, heat a generous amount of olive oil over medium heat. Add the diced aubergines/eggplants to the pan and sauté until they become golden and crispy. This will usually take around 10 minutes.

While your aubergines/eggplants are frying, boil a pot of salted water for your pasta.

Once the aubergines/eggplants are cooked, remove them from the pan and set them on a plate topped with a paper towel to extract the excess oil.

In the same olive oil, add your chopped garlic and sauté until it becomes golden-brown. Add your tomatoes to the pan and stir them in with the garlic and olive oil. Allow this mixture to simmer for about 15 minutes.

While the sauce is cooking, add pasta to the boiling water and cook it according to the package's instructions, or until it is al dente.

After your sauce has simmered for approximately 15 minutes, add the fried aubergines/eggplants and fresh basil leaves. Stir for a few minutes until the flavors are well mixed.

Drain the cooked pasta and stir it into the sauce, letting it cook together for a couple of minutes.

Finally, serve the pasta hot, with a generous sprinkle of the Ricotta Salata on top, and a few fresh basil leaves for garnish.