Pasta alla Norma

Valentina taught me this one too. I can’t remember exactly how she did it, but this is the way I’ve been making it. It’s easy, comforting, and cheap.

• 500 gr Rigatoni
• 1 large eggplant
• 1/2 onion finely chopped
• 200 gr ricotta
• 400ml Mutti Passata
• 1/2 teaspoon sugar
• Parmesan cheese to serve
• Vegetable oil to deep fry eggplant

1. Cut eggplant into small cubes, deep fry until golden, set aside.
2. Cook rigatoni in a large pot of boiling water and a generous pinch of salt.
3. Start cooking the pasta sauce; in a separate pot, saute onion until soften, add the passata. Cook in low to medium heat for 10 minutes.
4. Add eggplant cubes, sugar, and ricotta into the sauce.
5. Drain pasta when it’s al dente.
6. Mix pasta into the sauce. Stir well.
7. Serve with grated parmesan.