Pasta alla Norma

Method

1. 1 Cut the eggplant into cubes, toss with salt, let drain for 15 minutes, then pat dry.
2. 2 Fry the eggplant in olive oil for 6 minutes until golden brown and tender, then remove and drain.
3. 3 Sauté the garlic until fragrant, then add the canned tomatoes and simmer for 20 minutes until thickened.
4. 4 Boil the spaghetti in salted water until al dente, reserving a little of the cooking water.
5. 5 Mix the pasta with the sauce and eggplant, add the broth for a glossy finish, and sprinkle with grated salted ricotta and basil.

With an appliance

• Air fryer 42 min

  Replace step 2: spray oil on the eggplant, arrange in a single layer, and cook at 190 degrees for 10 minutes, flipping at the 6th minute; this is about 4 minutes longer than frying, but the eggplant pieces hold their shape, absorb less oil, and you don't have to stand and flip the pan.