Step 1: Prepare the Eggplant

Eggplant is the star of Pasta alla Norma, so it’s essential to prepare it properly.

1. Peel and Slice the Eggplant: Start by cutting the eggplants into 1-inch cubes or rounds, depending on your preference. You can leave the skin on if using smaller, thinner eggplants, but if you have a larger, thicker variety, peeling may be necessary for a more delicate texture.
2. Salt the Eggplant: Place the eggplant pieces in a colander and sprinkle generously with salt. Let them sit for about 20 minutes. The salt will draw out any bitterness and excess moisture from the eggplant. After 20 minutes, rinse the salt off and pat the eggplant pieces dry with paper towels.

Step 2: Fry the Eggplant

1. Heat the Olive Oil: In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the eggplant pieces in batches to avoid overcrowding the pan. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown and tender.
2. Drain the Eggplant: Once fried, remove the eggplant from the skillet and place it on a plate lined with paper towels to absorb any excess oil.

Step 3: Make the Tomato Sauce

While the eggplant is frying, you can start making the tomato sauce. The sauce for Pasta alla Norma is a simple, rustic tomato sauce, allowing the fresh flavors of the ingredients to shine through.

1. Sauté the Garlic: In the same skillet, add a little more olive oil if needed and sauté the minced garlic over medium heat for 1-2 minutes, just until fragrant. Be careful not to burn it.
2. Add the Tomatoes: Add the crushed tomatoes to the pan and stir in the sugar, oregano, salt, and pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together. If the sauce gets too thick, you can add a splash of water to reach your desired consistency.

Step 4: Cook the Pasta

While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente.

Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the rest. Set the cooked pasta aside.

Step 5: Combine Pasta and Sauce

1. Toss the Pasta with Sauce: Once the sauce is ready, add the fried eggplant to the pan with the tomato sauce and stir to combine. If the sauce is too thick, add some reserved pasta water to thin it out.
2. Combine with Pasta: Add the cooked pasta directly to the skillet and toss everything together. Stir until the pasta is well-coated with the tomato sauce and eggplant. Adjust the seasoning with more salt and pepper if needed.

Step 6: Serve and Garnish

1. Plate the Pasta: Divide the pasta among individual serving plates.
2. Top with Ricotta Salata: Sprinkle each plate generously with crumbled or grated ricotta salata. This salty, tangy cheese is an essential component of Pasta alla Norma, adding depth and richness to the dish.
3. Garnish with Basil: Tear a few fresh basil leaves and sprinkle them on top of the pasta for a burst of color and fresh flavor.
4. Drizzle with Olive Oil: For an extra touch of richness, drizzle a little extra virgin olive oil over the top of the pasta just before serving.