Sicilian Eggplant Spaghetti Alla Norma

Start by slicing the aubergine into half-inch rounds. Salt each layer in a colander and let them sit for about 30 mins. This will help draw out the bitterness of the eggplant, a tip I learned from the best. Rinally, rinse the aubergines and pat dry.

Heat some oil in a large skillet over medium heat. Add the aubergine slices and cook until browned on both sides. They should be softened but not mushy – perfect texture is key.

As your aubergine cooks, bring a pot of salted water to the boil for your spaghetti. Always remember to salt your pasta water- it helps flavor the pasta from the inside out. Cook the spaghetti according to the package instructions.

In the meantime, mince garlic and chop the chili. In a separate pan, add a bit of oil, the garlic, and chili, and sauté until aromatic. Add in the cans of tomatoes and break them apart with a spoon. Let this simmer until slightly thickened; it usually takes about 15 minutes, but trust your instincts here.

By this time, your pasta should be ready. Drain it while keeping some pasta water. Adding a little pasta water to the sauce helps to thicken it and makes it stick to the pasta better, a tip I shared with all my friends back home.

Stir in the cooked aubergines and chopped basil into your tomato sauce.

Combine the drained spaghetti with the sauce. Stir thoroughly, ensuring each strand of spaghetti is coated with the sauce.

Serve hot, garnishing with generous shavings of Ricotta Salata (or Parmesan) and a few fresh basil leaves on top, it seals the deal with each bite, creating a symphony of flavors.