Rigatone alla Norma

Wash the eggplants and slice them. Heat a grill pan or frying pan and grill the eggplants on both sides until golden brown.

Peel the garlic and crush it with the flat side of a knife. Heat the oil in a pan and cook the tomatoes and garlic in it over low heat for about 20 minutes. Season to taste with salt and pepper. At the end, mix in the eggplant.

Cook the pasta according to the directions on the package al dente in boiling water with a little salt. Drain and save the cooking liquid.

Pick the leaves off the basil sprigs and just before serving, spat the leaves into the sauce. Spoon the pasta with 2 tbsp cooking liquid into the sauce. Divide the pasta among plates and crumble the ricotta over it.

Buon appetito!