Pasta alla Norma
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 set aside.
Meanwhile you should cook the pasta: bring a large pot of salted water to a boil, add pasta and cook until al dente.
Drain pasta well and season with the sauce.
Garnish with fresh basil, grated ricotta salata and serve with fried aubergines.

Pasta alla Norma

Serves four:
400g penne rigate
3 aubergines
700ml passata (pureed tomatoes)
1 bunch fresh basil
2 cloves garlic
200g ricotta salata cheese
olive oil