Pasta alla Norma

Cut the eggplant into slices about 5 mm thick, salt them and leave in a colander for 30 minutes to drain off excess moisture; rinse and pat dry thoroughly.

In a wide saucepan, heat the olive oil, add the crushed garlic clove and cook until fragrant.

Pour in the tomato passata, add salt and a few basil leaves; simmer over low heat for about 15 minutes, until the sauce thickens slightly.

In a separate pan, heat oil for frying and fry the eggplant in batches on both sides until golden brown; transfer to paper towels.

Cook the penne in well-salted water until al dente, drain and transfer to the tomato sauce.

Cut most of the fried eggplant into strips, add to the pasta and toss gently.

Divide the pasta among plates, top with the remaining eggplant, sprinkle with grated salted ricotta and garnish with fresh basil; serve immediately.