Before I started cooking this dish I asked a Sicilian boy if it was correct to use spaghetti with the Norma sauce. I was terrified of falling into one of those serious mistakes of those made by people who possess a superficial knowledge of the subject, such as famous “Spaghetti Bolognese” that exist only out of Italy … Obtained this permission, I continued with my recipe. I had two small aubergines in the fridge, what better time to prepare pasta alla Norma? I tried to do the recipe in the traditional manner, the only innovation is the tomato sauce, I cooked it with the Vitamix power blender. In these hot days it I thought it was a great idea to turn on a stove less!

Serves 4:

2 aubergines

semolina wheat and peanut oil for deep-frying

500 gr cherry tomatoes

extra virgin olive oil

salt

some basil leaves

sicilian salty ricotta

spaghetti

First, prepare the tomato sauce. Wash them and put in the Vitamix blender with 3 – 4 tablespoons evo oil, a pinch of salt and some basil leaves (you can also add a garlic clove if you like). Turn on the power blender, first slowly then to the maximum speed, and let it blend for 7 minutes. At the end we will get a thick and very fragrant sauce. Keep it aside. Wash, cut into cubes and deep-fry the aubergines, then add salt. Boil the spaghetti, drain them then season them with the tomato sauce. Share spaghetti into 4 plates, sprinkle them with the fried eggplants and grate the salty ricotta on the surface. My Pasta alla Norma is ready !!