Authentic Pasta alla Norma 🍝 | Traditional Italian Recipe with Eggplant and Tomato Sauce

• 300 g pasta (penne or rigatoni)

• 2 large eggplants (sliced or cubed)

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 400 g chopped tomatoes or natural tomato sauce

• Salt and black pepper to taste

• A pinch of sugar (to balance acidity)

• 1 tsp dried oregano or dried basil

• Grated ricotta salata cheese (or Parmesan as an alternative)

• Fresh basil leaves for garnish

1. Prepare the Eggplant:

   • Cut the eggplant into slices or cubes, sprinkle with salt, and let it rest for 20 minutes to remove bitterness.

   • Rinse, pat dry, and either fry in olive oil until golden or roast in the oven for a healthier option.

2. Make the Sauce:

   • Heat 2 tbsp of olive oil in a pan, add minced garlic, and sauté until fragrant.

   • Add tomatoes, salt, pepper, and a pinch of sugar, then simmer for 15 minutes until the sauce thickens.

   • Stir in oregano or dried basil.

3. Cook the Pasta:

   • Boil the pasta in salted water until "al dente," then drain while reserving 1 cup of the cooking water.

4. Combine Everything:

   • Add the fried or roasted eggplant to the sauce and mix well.

   • Toss in the pasta, adding a little cooking water if needed for consistency.

5. Serve:

   • Serve hot with grated ricotta salata on top, and garnish with fresh basil leaves.

🔎 This dish is a traditional Italian classic known as Pasta alla Norma, perfect for Mediterranean flavor lovers.

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