Sicilian Spaghetti alla Norma

Instructions

1. 1

   Wash the eggplants and cut them into 1 cm cubes. Sprinkle with a little salt and let them sit in a colander for 30 minutes to remove excess moisture and bitterness.

2. 2

   Rinse the eggplant cubes under cold water and pat them dry with paper towels.

3. 3

   Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and fry until golden and tender, about 8-10 minutes. Remove and set aside on paper towels to drain excess oil.

4. 4

   In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

5. 5

   Add the canned chopped tomatoes, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.

6. 6

   Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.

7. 7

   Add the fried eggplant to the tomato sauce and stir gently to combine. If the sauce is too thick, add a little reserved pasta water.

8. 8

   Add the drained spaghetti to the skillet and toss well to coat the pasta with the sauce.

9. 9

   Tear the fresh basil leaves and add them to the pasta. Toss again.

10. 10

    Serve the Spaghetti alla Norma hot, topped with grated ricotta salata cheese.