Sicilian Eggplant Pasta alla Norma

Start by preparing the eggplants: cut them into cubes, sprinkle with a good amount of salt and leave them in a colander for at least half an hour to drain their bitter juice. Rinse under cold water and pat dry, a step that is crucially important to ensure your eggplants fry up nicely.

Heat the olive oil in a large skillet over medium heat, and fry the eggplant cubes until nicely browned. Make sure to add more oil if needed and avoid overcrowd them. Once they're done, set them aside on paper towels to absorb the excess oil. This step ensures your eggplant remains crispy and not overly oily.

Using the same skillet, sauté the finely chopped onion and minced garlic until transparent. This should take about 8 minutes. An added tip here, do not rush this step as sautéing onions slowly helps bring out their sweetness which greatly complements the dish.

Add the tomatoes and sugar, and let it simmer for about 15 minutes until you get a thick sauce. Remember to stir occasionally to prevent the sauce from sticking to the pan.

When the sauce is reduced, return the fried eggplants to the skillet. Add basil leaves, a dash of pepper, and a bit of salt. Let it cook together for another 5 minutes, tasting occasionally to adjust the seasoning.

Meanwhile, boil water in a large pot. Add a generous pinch of salt and cook the rigatoni pasta al dente, according to the instructions on the package.

Drain the pasta, making sure to reserve a cup of the pasta water. Combine the pasta and sauce, adding a bit of the pasta water if needed to loosen the sauce. A handy trick I've learned is that the pasta water's starchiness helps bind the sauce and pasta together better.

Serve the Pasta alla Norma in plates or bowls, sprinkled generously with grated Ricotta Salata. Hosting tip: keep extra cheese on the table for those who like a little extra!