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Instructions

1. 1

   To prepare the Light Pasta alla Norma, wash the cherry tomatoes, then cut them into 4 pieces. Place a non-stick pan on the heat with the oil and the garlic clove and let it brown. When the garlic is golden, pour in the previously cut cherry tomatoes, add a few basil leaves and season with salt. Let it cook for 15-20 minutes over low heat. In the meantime, put a pot with plenty of salted water on the fire and bring to a boil. Pour in the pasta and cook it.

2. 2

   Meanwhile, take care of the eggplants: wash them, trim them, then cut slices about 0.5 cm thick. Heat a grill and, when it is hot, place the eggplant slices next to each other, grilling them on both sides. When they are ready, transfer them to a cutting board and cut them into strips; set aside a few whole slices that you will use for plating.

3. 3

   After the necessary time, remove the garlic from the cherry tomatoes and set aside a small amount of sauce that you will use for plating. Pour in the eggplant, mix with a spatula to combine the ingredients. Drain the pasta and pour it directly into the sauce, then add the ricotta cheese (set aside a few tablespoons).

4. 4

   Mix everything to flavor, finally serve your Light Pasta alla Norma, completing with the cherry tomato sauce, with the ricotta cheese, a few whole slices of eggplant that you have set aside and a couple of basil leaves!