Pasta alla Norma

Steps

1. 1
   Toss the aubergine cubes with 1 tsp of salt in a colander and leave for 30 minutes, then pat thoroughly dry — salted aubergine soaks up far less oil and browns instead of steaming.
2. 2
   Heat 120 ml of the oil in a wide frying pan over medium-high heat and fry the aubergine in two batches for 6–8 minutes, turning, until deep golden and soft right through. Drain on kitchen paper.
3. 3
   Wipe out the pan, add the remaining 30 ml of oil and fry the garlic and chilli flakes over medium heat for 1 minute, until fragrant but not brown.
4. 4
   Add the tomatoes, crushing them with your hand, season with salt and simmer for 15 minutes, stirring now and then, until the sauce is thick and no longer watery.
5. 5
   Meanwhile cook the pasta in well-salted boiling water until al dente, about 1 minute less than the packet says, and reserve a cupful of the cooking water.
6. 6
   Stir two-thirds of the aubergine and a handful of torn basil into the sauce, then add the drained pasta and toss over the heat for 1 minute, loosening with a splash of the pasta water.
7. 7
   Serve topped with the rest of the aubergine, more basil leaves and a generous grating of ricotta salata.