Pasta Alla Norma

Steps

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1. 1
   Prepare the eggplant: take a medium-sized firm eggplant and peel it partially or fully according to your preference. Chop it into small cubes.
   ▶ ≈0:12
2. 2
   Fry the eggplant: heat light olive oil in a skillet and fry the eggplant cubes until golden on all sides, being careful not to let them turn too dark or they will become bitter. (Alternatively, toss with olive oil and bake on a sheet at 425°F for about 20 minutes until golden.)
   ▶ ≈0:24
3. 3
   Make the sauce: discard the frying oil and add a little extra virgin olive oil and garlic to the same skillet, stirring until fragrant.
   ▶ ≈1:07
4. 4
   Add tomatoes: pour in the 14 oz can of cherry tomatoes and add about half a cup of water (to rinse out the can). Let the sauce simmer for 15–20 minutes while your pasta water comes to a boil and the pasta cooks.
   ▶ ≈1:28
5. 5
   Cook the pasta: add the penne to well-salted boiling water and cook until al dente.
   ▶ ≈2:12
6. 6
   Combine: when the pasta is nearly ready, add the fried eggplant to the tomato sauce and let it cook together for just a couple of minutes to blend the flavors without breaking down the eggplant.
   ▶ ≈2:20
7. 7
   Drain the cooked pasta and add it to the sauce, stirring well with a large slotted spoon to combine.
   ▶ ≈2:39
8. 8
   Season and serve: taste and adjust salt as needed. Add fresh basil and a generous amount of Parmesan cheese. Crumble in the Ricotta Salata cheese and give everything a final good stir before serving.
   ▶ ≈2:52