Cut the aubergines lengthways in long slices about 1/2 cm thick.
Put the slices in a bowl with salted water, cover and press under something heavy 1 hour.
Meanwhile heat 3 tbsp. of olive oil in a frying pan, add peeled and chopped garlic and fry for 1 minute. Add pureed tomatoes and simmer over low heat for 30 minutes, stirring.
Drain the aubergines and fry them in hot olive oil. Fry until the slices are golden all over, drain and cut them coarsely.
Get the penne into a pan of salted boiling water and cook until dente. Drain it and add the tomato sauce, aubergines, cheese and fresh basil.
Put in a greased baking pan and bake in preheated 200° C (392 F) oven 30-35 minutes.
Oven-cooked Pasta Norma
Serves two:
200g penne rigate
2 aubergines
400g passata (pureed tomatoes)
1 clove garlic
1 bunch of fresh basil
100g ricotta cheese
100g fontina cheese, cut into cubes
200g ricotta salata cheese
olive oil