Pasta Alla Norma

Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍝✨

Cut the eggplant. Cut the eggplant into small cubes.

Chop the onion. Peel and finely chop the onion.

Bring the water to a boil. Bring a pot of water to a boil for the pasta.

Slice the garlic. Peel the garlic and slice it thinly.

Fry the eggplant. Fry the eggplant in a pan with enough oil for about 4-5 minutes over medium heat until golden, then let it drain on paper towels.

Cook the pasta. Cook the pasta in well-salted water according to the package instructions.

Sauté the onion. Sauté the onion in a pan with a little oil for about 3 minutes over medium heat, until translucent.

Add the garlic. Once the onion is translucent, add the garlic and cook briefly for about 1 minute.

Add the tomatoes. Add the tomatoes and let them simmer for a few minutes over low heat.

Add the eggplant and oregano. Add the fried eggplant and oregano to the tomato mixture and season with salt and pepper.

Add the pasta. Add the drained pasta to the tomato and eggplant mixture and toss well.

Serve. Serve topped with ricotta and optionally garnish with basil 🍽️✨