PASTA ALLA NORMA

1 eggplant

olive oil

4 cloves garlic, chopped

1 large can diced tomatoes, drained and chopped

½ tsp crushed chili pepper flakes

black pepper

6 basil leaves, chopped

450 g pennette rigate

½ cup ricotta salata, crumbled

Preheat oven to 450˚F.

Slice eggplant into 1 cm thick slices. Oil both sides, spread on a cookie sheet and bake for 15 minutes or till nicely browned. Allow to cool and cut into cubes.

Cook pasta and drain.

Heat olive oil in a pot.

Sauté garlic for a minute or two.

Add tomatoes, pepper flakes and black pepper. Simmer for 10 min.

Add chopped basil and diced eggplant. Heat through gently.

Mix pasta into the sauce.

Serve in bowls, topped with the ricotta salata.