Pasta alla Norma

Finely slice the aubergines and spread them out in a colander. Sprinkle with 60g salt and leave for 15 minutes to extract the bitter juices. Rinse the aubergine and pat dry.

Working in batches, fry the aubergine slices in the olive oil until golden brown on each side. Keep them warm while you cook the remainder.

Meanwhile, cook the rigatoni in a pot of boiling, salted water as per the packet instructions. Drain, reserving some of the cooking water.

In a wide pan, heat the tomato sauce and when hot, tip in the cooked pasta. If the mixture seems a little sticky, loosen with the reserved cooking liquid. Taste and adjust the salt and pepper as necessary.

Spoon the pasta onto a serving platter, with any remaining sauce, and place the aubergines on top. Sprinkle with the basil and ricotta salata, drizzle with a little extra virgin olive oil and serve.