Rigatoni alla norma is an ancient poor dish from Sicily, where it is still found on Sicilian tables, and has been offered in all Italian restaurants in the world.
Only few ingredients, but with an exceptional flavour.

Ingredients for 4 people:

• 350 gr rigatoni (tube pasta)
• 2 aubergines
• 1 kg fresh tomatoes
• 2 cloves Garlic
• Basil
• 300 gr salted ricotta
• 1lt seed oil

Preparation:

How to make a very good rule.
Let’s start by washing and slicing the aubergines into disks 1 cm, put them in a bowl with some salt, to make them throw away all the bitterness.
Place the two whole cloves of garlic in a saucepan and brown until browning, then add the tomato (in Sicily it is done with blanched and peeled fresh tomatoes, but you can do it with peeled tomatoes or tomato puree) .
Add the basil, finish with salt and pepper (those who like it can also add chilli).
In the meantime, let’s go back to the aubergines, dry them of the salt and water they threw away, then put the seed oil in a pan, bring the oil to 180°, and fry the aubergines.
After cooking the tomato and removing the garlic (I don’t remove it because we like to eat it), and the aubergines, we can cook the pasta.
Then drain the pasta well dry to avoid cooking water, then add the tomato and plate.
Placing the fried aubergine discs and finishing with some salted ricotta.
Enjoy your meal