Classic Sicilian Pasta alla Norma

Heat a generous layer of olive oil in a wide pan over medium heat. Add the eggplant cubes and sauté, turning occasionally, until deeply golden, tender inside, and lightly crisp on the edges, about 10–15 minutes.

Transfer the eggplant to a plate lined with paper towels to absorb excess oil. Set aside.

In the same pan, add a little more olive oil if needed. Sauté the minced garlic just until fragrant, about 30 seconds, taking care not to let it brown.

Add the canned tomatoes, gently crushing them with a spoon. Season with salt and freshly ground black pepper.

Reduce the heat to low and let the sauce simmer gently for 15–20 minutes, stirring occasionally, until slightly thickened and well balanced in flavor.

Meanwhile, cook the pasta in generously salted boiling water until al dente. Reserve about 1 cup of the pasta cooking water, then drain.

Return the sautéed eggplant to the tomato sauce and stir gently to combine.

Add the drained pasta to the sauce and toss until evenly coated, loosening with a splash of reserved pasta water if needed.

Serve hot, topped with spoonfuls of ricotta, fresh basil leaves, and grated Parmesan cheese.