Pasta alla Norma

Ingredients:

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• 12 oz (340g) pasta (such as rigatoni or penne)

• 2 medium eggplants, cut into ½-inch cubes

• 4 tbsp olive oil (divided)

• 3 cloves garlic, minced

• 1 can (14 oz or 400g) crushed tomatoes

• 1 tsp dried oregano

• Salt and pepper to taste

• Fresh basil leaves, for garnish

• ½ cup ricotta cheese (optional)

• Grated Parmesan cheese, for serving

Instructions:

Prepare the Eggplant:

1. Salt the Eggplant: Place the cubed eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

Cook the Pasta:

2. Boil the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Eggplant:

3. Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.

Make the Sauce:

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