Pasta all Norma

Cut the eggplant into cubes and lightly salt,put it aside to let any excess water out .
Put the olive oil in a frying pan and saute the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 20 minutes.
Meanwhile, cook the penne in salted boiling water and when cooked, toss the rigatoni with the sauce.

Add the basil and grated parmesan cheese .

Pasta all Norma

Makes 8 servings:
600gr Rigatoni Pasta
3/4 lb eggplant
Grated Parmesan cheese
350 gr of canned tomatoes
1 medium onion
1 tablespoon Extra Virgin Olive Oil
8 basil leaves
2 clove of garlic crushed
salt and pepper to taste