Pasta alla Norma

Ingredients:

300g – Pasta

1 Garlic clove

Olive oil

700g tinned Tomatoes

Aubergine (eggplant)

Sunflower oil or other neutral oil

Salt

Fresh basil

Coarsely grated cheese (Parmesan)

Method:

Fill a large saucepan with water and bring to a boil. Cook the pasta until al dente

Peel and finely chop the garlic cloves

Heat a splash of olive oil in a deep frying pan and fry the garlic in it. Add the tomatoes and let the sauce simmer.

Top and tail the aubergine, then cut it in half lengthwise and in half again

Cut the eggplant into thin slices

Heat a generous layer of sunflower or other neutral oil in a heavy-bottomed pan and deep-fry the aubergine slices until golden brown

Drain the crispy aubergines on kitchen paper and immediately sprinkle with salt

Season the tomato sauce with salt and let it thicken slightly

Purée the sauce with a stick blender if desired

Drain the pasta and stir it into the tomato sauce

Serve the pasta with the fried aubergine, fresh basil, and coarsely grated cheese