Preparation

Wash and dry the aubergines, trim off the ends and slice them thinly using a mandoline. Heat plenty of oil in a frying pan and fry the aubergines in small batches until golden brown. Remove them with a slotted spoon and place them on kitchen paper to absorb any excess oil.

Pour the extra virgin olive oil into a pan and add the peeled garlic clove. Gently fry until golden, then add the chopped tomatoes and a few fresh basil leaves. Cook over a medium heat for about 10 minutes, then season with salt.

Remove the garlic clove and add a few torn basil leaves to the sauce. Meanwhile, bring a large pan of salted water to the boil and cook the penne until al dente.

Drain the pasta and transfer it straight into the pan with the sauce. Cook over a low heat for a couple of minutes, stirring gently to coat the pasta evenly.

Arrange the penne alla Norma on plates, top with the fried aubergines and a generous sprinkling of grated salted ricotta. Garnish with a few leaves of fresh basil and serve immediately.