Preparation Steps

• Start by washing the eggplant and cutting it into 1-inch cubes. Sprinkle a generous amount of sea salt over the cubes and let them sit for about 30 minutes.
• After 30 minutes, rinse the eggplant cubes under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.
• In a large skillet, heat about 120 ml (½ cup) of the extra-virgin olive oil over medium heat. Add the eggplant cubes and sauté them until golden brown and tender, about 8-10 minutes.
• In the same skillet, add a tablespoon of olive oil if needed, and toss in the minced garlic clove. Sauté for about 1 minute until fragrant, then add the canned plum tomatoes, breaking them up with a spoon.
• Pour in the water or the juice from the canned tomatoes to create a sauce. Add the basil leaves, a pinch of brown sugar (or a bay leaf), and season with sea salt and black pepper. Let this simmer for about 15 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
• Add the sautéed eggplant back into the tomato sauce and stir to combine. Toss in the cooked pasta, adding a bit of reserved pasta water if necessary.
• Plate the Pasta alla Norma - Eggplant Pasta, and finish with a sprinkle of grated ricotta salata cheese on top. Garnish with additional basil leaves if desired. Enjoy!