Prepare the Eggplants:

Start by salting the diced eggplants. Place them in a colander, sprinkle with salt, and let them sit for about 20-30 minutes. This process helps draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.

Sauté the Eggplants:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salted and dried eggplant cubes and cook until they are golden brown and tender, about 5-7 minutes. Remove the eggplants from the skillet and set them aside.

Make the Sauce:

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it! Then, add the crushed tomatoes, salt, and pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.

Combine:

Once the sauce has thickened, add the sautéed eggplants to the skillet. Stir to combine and let them heat through. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

Mix with Pasta:

Add the cooked pasta to the skillet and toss everything together gently. Let it cook for another 2-3 minutes to allow the pasta to absorb some of the sauce.

Serve:

Serve hot, garnished with crumbled ricotta salata or feta cheese and fresh basil leaves. Enjoy your delicious Pasta alla Norma!

Variations and Tips

Vegetarian/Vegan: To make this dish vegan, skip the cheese or use a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy.

Gluten-Free: Use gluten-free pasta to accommodate dietary needs.

Add Protein: For those who want to add some protein, grilled chicken or Italian sausage pairs well with this dish.