Pasta alla Norma is one of the most popular dishes in Sicily. It was named after Bellini’s famous opera Norma. According to the legend, the Sicilian writer Nino Martolio, having tasted this dish, was so impressed that he shouted “Norma!” emphasizing that this pasta is as perfect as Bellini’s Norma, and that it is a real masterpiece. Try to cook it!
Cut the eggplant into rings, and then each ring in two parts. Put it in a sieve, sprinkle with salt, leave for 10 minutes. Over time, dry the eggplant with a paper towel, fry in hot oil, put it on paper to get rid of excess oil.
Cut tomatoes into slices, put them in a saucepan, add basil and 3 cloves of garlic. Simmer for 30 minutes until smooth. Remove the garlic, blend the tomato mass.
In a frying pan, pour 1 tablespoon of olive oil, put tomatoes, a little basil, and a clove of garlic. If tomatoes give sourness, add sugar, and salt to taste. Simmer until less liquid (up to 30 minutes).
Boil the pasta until almost done.
Put the boiled pasta in a frying pan, mix with the sauce, and bring to a boil.
Plate the pasta together with the eggplant and sprinkle with grated cheese.
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