Rigatoni alla norma

2_03427 RIGATONI ALLA NORMA INGREDIENTS for 4 PEOPLE 400 g rigatoni, 1, 5 kg of ripe tomatoes and sodi. An Aubergine, 100 g of ricotta salata to flakes, 2 cloves of garlic, a small bunch of basil, 2 dl of olive oil, salt and pepper. Wash and dry the eggplant, remove the stalk, cut into cubes, lightly sprinkle the pretzels and place in a colander for an hour to lose the bitter water. After this time, rinse and dry with a towel. In a pan pour plenty of oil and fry the Eggplant cubes. Drain them and place them on absorbent kitchen paper. Scalded tomatoes in boiling water for a minute, give them skin and seeds, and chop coarsely. Clean and wash the Basil, and remove the leaves from the sprigs. Strip the garlic cloves and sauté them in a pan with olive oil, add the tomatoes, half the basil leaves, salt and pepper. Stir and cook on low heat until the sauce has thickened. When cooked, remove the garlic. Cook the rigatoni al dente in salted water. Drain, place in a pan with the tomatoes, add the Eggplant cubes, the remaining basil leaves and ricotta salata. Stir and serve.