Pasta alla Norma

Cut 150 gr Eggplants into 2 cm cubes, finely chop ¹/₄ head Onions, and mince 1 clove Garlic.

Toss the diced eggplants with ³/₄ tbsp Olive oil extra virgin and ¹/₄ tsp Sea Salt on a lined baking tray, then roast in an oven preheated to 220°C (428°F) for 20 minutes until golden and tender.

Heat the remaining ¹/₂ tbsp Olive oil extra virgin in a deep pan over medium heat and sauté the chopped onions for 3 to 4 minutes until softened.

Add the minced garlic into the pan and stir continuously for 30 seconds until fragrant.

Pour 130 gr Tomato Puree into the pan, season with ¹/₂ tsp Sugar, ¹/₂ tsp Black Pepper - Powder, and ¹/₄ tsp Sea Salt, then let the sauce simmer on low heat for 15 minutes.

Bring 750 ml Water to a boil in a pot with the remaining ¹/₄ tsp Sea Salt, cook 100 gr Penne until al dente, and drain, reserving 50 ml of the pasta cooking water.

Toss the roasted eggplants, cooked rigatoni, and 2 gr Fresh Basil directly into the simmering sauce, adding a splash of the reserved pasta water if needed to coat evenly.

Divide the hot pasta between two serving bowls, garnish with the remaining 2 gr Fresh Basil, and spoon 30 gr Ricotta evenly over each portion.