Pasta Alla Norma! 🍝✨

Instructions:

1️⃣ Cook the pasta
• Bring a pot of salted water to a boil.
• Cook the pasta until al dente.
• Drain, reserving a small cup of pasta water.

2️⃣ Cook the eggplant
• Season the diced eggplant with salt and pepper.
• Optional: let it sit for 20–30 minutes to remove bitterness, then pat dry.
• Heat olive oil in a large skillet over medium-high heat.
• Fry the eggplant until golden and tender, then set aside.

3️⃣ Make the sauce
• In the same skillet, add a little olive oil.
• Sauté the garlic until fragrant.
• Add the tomatoes and simmer for 10–15 minutes until the sauce thickens.
• Season with salt and pepper, then add torn basil leaves.

4️⃣ Combine everything
• Add the cooked eggplant back into the sauce.
• Stir in the drained pasta.
• Add a splash of reserved pasta water if needed to help coat the pasta.

5️⃣ Serve
• Plate the pasta.
• Top generously with grated ricotta salata (or pecorino or parmesan).
• Finish with extra basil if desired.
Buon appetito! ✨

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