Pasta alla Norma

Instructions

1. Cut the aubergine into large ~2cm diameter cubes. Season with salt and leave to drain for about 20 minutes.
2. Meanwhile, preheat the oven to 220 degrees.
3. Pat the aubergine dry with kitchen paper. Place on a baking tray lined with baking paper and oil well with olive oil. Leave to brown in the oven for approx. 20 minutes.
4. You can continue with the rest of the dish 10 minutes later, the aubergine is only needed at the end.
5. Prepare a pan of salted, boiling water for the pasta.
6. Cut the garlic cloves into thin slices. Roughly chop the anchovy fillets. Fry both in a little oil for a few minutes. Be very careful not to burn anything here, we don't want to caramelise the garlic.
7. Now you can also add the rigatoni to the boiling water and cook for approx. 14 minutes. (~ 1 minute before al dente is the target here).
8. Then add a pinch of chilli flakes (or as required) and the tomato purée.
9. After a few minutes, add the chopped tomatoes, dry basil and mint. Mix well and leave to simmer for the remaining time. Season to taste with salt (be careful, the anchovies are very salty) and pepper.
10. When the aubergines are browned to your liking, remove from the oven and set aside.
11. When the pasta is cooked ~ 1 minute before al dente, strain and add to the tomato sauce. Finish cooking.
12. Finally, briefly add the aubergine and mix together.
13. Serve with grated hard sheep's cheese (e.g. Pecorino Romano or classic ricotta insalata) and some fresh basil.