Pasta Alla Norma With Eggplant

Serving: 564 g

Ingredients

• pasta120 g
• eggplant200 g
• tomato sauce180 g
• garlic8 g
• olive oil18 g
• basil8 g
• feta cheese30 g

Recipe steps

1. Cube the eggplant, salt it for half an hour and pat it dry so it fries instead of steaming.
2. Fry it in the oil in batches until deep golden and collapsing, then drain.
3. Simmer the tomato sauce with the garlic and basil for twenty minutes.
4. Fold most of the eggplant through the sauce and toss with the pasta.
5. Top with the rest of the eggplant and crumbled salted ricotta, for which feta is the closest widely available stand-in.

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