Pasta alla Norma (Sicilian Fried Eggplant Tomato Pasta)

Cut 220 g eggplant into 1.5 cm cubes, sprinkle evenly with part of the salt, and let it stand for 10 minutes.

When moisture beads on the surface, press and dry the pieces well so they brown instead of steaming.

Heat 2 tablespoons olive oil in a wide pan over medium heat.

Add the eggplant in one layer and cook for 6 to 8 minutes, turning the cubes so several sides become golden and the centers stay firm, not mushy.

Push the eggplant to one side and add 2 minced garlic cloves.

Cook for only about 30 seconds, just until fragrant, then pour in 300 ml tomato passata and reduce the heat to low so the garlic does not burn.

Simmer the sauce for 5 to 7 minutes, until the edges look slightly thicker and the tomato flavor settles.

Stir occasionally so the bottom does not catch, then season lightly with the remaining salt as needed.

Cook 220 g spaghetti in boiling salted water until al dente.

Lift it out about 1 minute before the package time, transfer it straight into the sauce pan, and reserve some starchy pasta water for loosening the sauce.

Toss over medium low heat for about 1 minute, adding small splashes of pasta water until the sauce coats the spaghetti smoothly.

Turn off the heat, fold in 8 g fresh basil, and finish with 30 g parmesan cheese.