Pasta alla Norma
1 large aubergine cut into sticks of about 1 1/2 inches.
9floz tomato sauce, preferably home made
8oz spaghetti or penne, best quality - it makes a huge difference
4oz ricotta salata or feta cheese
peperoncino (chili pepper)
or black pepper
Salt the aubergine sticks and salt generously to get rid of the bitter juice.
Wash the aubergine pieces and pat dry with a clean towel.
Heat 1/2 inch olive oil (extra virgin if you prefer)and then fry the aubergine sticks until golden brown
Cook the pasta until al dente and drain the water off when the pasta is cooked
Heat the tomato sauce and toss the drain pasta in it, and then half the cheese and half the basil
Arrange the aubergine sticks on top of the pile of pasta, and then the rest of the cheese and serve hot.
This is a traditional and classic Sicilian pasta dish from Catania on the eastern coast of Sicily the east, much beloved of Italians, but, deceptively simple to make, like many other renowned dishes in the world, you have to get it right!
Enough is never as good as a feast Oscar Wilde