Aubergine and tomato pasta with pecorino (Pasta alla Norma)

1. Cut the aubergines into 1.5 cm cubes, salt them in a colander and leave for 30 minutes to release their bitter juices; then press thoroughly dry with kitchen paper.

2. Heat the oil in a deep frying pan and fry the aubergine in batches for 4-5 minutes until golden and soft; drain on kitchen paper.

3. Meanwhile, in a saucepan, fry the crushed garlic in the olive oil for 1 minute, pour in the passata, season with salt, add a few basil leaves and simmer for 15 minutes.

4. Cook the rigatoni al dente in plenty of salted water, drain and toss with the tomato sauce and two-thirds of the fried aubergine.

5. Divide between plates, pile the remaining aubergine on top and sprinkle generously with grated pecorino and torn basil.

6. Serve hot - the dish from Catania is named after Bellini's opera "Norma".

Tip: In Sicily it's topped with grated ricotta salata (salted, aged ricotta) - if you can find it, try it instead of pecorino.