Pasta alla Norma

This is a traditional Sicilian recipe and can be exceptionally good. More than most recipes, this one depends on top quality ingredients. If your tomatoes are not quite ripe, or the eggplant are a bit on the old side, make something else!

2 lb ripe tomatoes, plum-type or regular, coarsely chopped
3 cloves of garlic
2 medium onions, chopped (about 1 cup)
2 medium or 3 small eggplant
A big handful of fresh basil, cut into thin strips
Olive oil

Slice eggplant (unpeeled) into 3/4 inch slices. Cover with generously salted water and, if necessary, a plate to keep them submerged. Soak for 1 hour then drain and dry on paper towels. While the eggplant is soaking put the tomatoes, onion, and garlic in a saucepan and simmer until the sauce has reached the desired thickness. Put through a food mill and return to the pan. Add salt and pepper to taste and stir in basil. Simmer for 5 minutes. Drizzle with high quality olive oil just before serving.

Sauté the eggplant in olive oil until cooked through and lightly browned, about 15 minutes. Serve sauce and eggplant over pasta, preferably spaghetti. Sprinkle generously with salted ricotta cheese. If you cannot find salted ricotta you can use crumbled feta or pecorino.

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