Pasta alla Norma (tomato and aubergine pasta) recipe

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Step 1

Prep time 10 minutes

Step 2

Cooking time 1 hour, 10 minutes

Step 3

Serves

Step 4

Sprinkle the aubergine with the salt and leave to sit in a colander for 30 minutes.

Step 5

Meanwhile, make the tomato sauce. Heat the oil in a pan and add the garlic and chilli, lightly sautéing the garlic but not allowing it to colour.

Step 6

Add the tomatoes and simmer for about 25-30 minutes, until they start to form a nice thick sauce, then add the capers and a splash of white wine vinegar.

Step 7

In another pan, heat two tablespoons of oil and cook the aubergine in batches until it is golden brown and cooked though. Add a little more oil each time you add more aubergine. Lift them out as they are done to drain on kitchen paper.

Step 8

When all the aubergine has been cooked, add it to the tomatoes and cook together for five minutes.

Step 9

Meanwhile, cook the pasta in a pan of boiling water as per the packet . Drain and stir it into the aubergine sauce, finishing with the basil. Serve immediately with grated ricotta.