• 3 medium aubergines (finely sliced)
  • 60 g salt, to be sprinkled on the aubergines
  • 100 ml extra virgin olive oil
  • 800 g home-made tomato sauce
  • 400 g rigatoni
  • 90 g ricotta salata
  • basil leaves (for garnish)
  • salt and pepper for seasoning


  • Finely slice the aubergines and place on a colander. Sprinkle with salt and allow fifteen minutes for the aubergines to de-gorge and lose their bitterness. Then rinse and pat dry. Next fry the aubergine in batches and set aside, keeping warm.
  • In the meantime cook the rigatoni as per the packet instructions and drain, reserving some of the cooking liquid. In a separate pan add the pasta into the Norma sauce and if the pasta is a little sticky, you can loosen it with the reserved cooking liquid. Taste for seasoning.
  • Place on serving platter, spoon over any remaining sauce and place the aubergines on top.
  • Shred some basil on top and grate the ricotta salata over. Drizzle with a little extra virgin olive oil and serve to appreciative guests.