Slice the eggplant into bite sized cubes. *Optional for garnish, separately slice a few thin strips of the eggplantPlace the cubed eggplants into a colander with a plate underneath. Sprinkle them well with salt, toss and allow them to stand on the side for about 15-20 minutes

After 15 minutes, they should be quite wet. Pat dry the eggplants to remove the excess water and salt

In the meantime, whilst waiting for the eggplants, add 1 tablespoon of olive oil to a pot or saucepan with the garlic cloves

Once garlic is lightly golden, add the canned tomatoes and break them up with a wooden spoonSeason well with salt, tear in the basil leaves and allow it to simmer on a low-medium heat with the lid on for 20 minutes

Heat a few tablespoons of olive oil to a large saucepan and add some of the eggplants to work in batches. Fry them for a few minutes on each side until golden brown

Remove the fried eggplants and place on a plate lined with paper towels to remove the excess oil. Repeat the above step for the remaining eggplant pieces

Take the sauce pan off the heat and using an immersion blender or standard blender, blend until smooth

Add half of the fried eggplants to the sauce, stir through and allow it to simmer on low-medium heat for 10 minutes with lid on

Whilst the sauce is simmering, boil the pasta in a large pot of heavily salted water. Ensure to cook it 80% of the way as al dente, being 2 minutes under the package instructions and save some of the pasta cooking water

Add cooked pasta straight to the sauce with a splash of pasta water and the remaining eggplant pieces - save some for garnishCook for 2 minutes altogether in the pan and it's ready! Serve up your delicious Pasta all Norma in bowls, garnish with the reserved eggplant pieces and a good sprinkle of ricotta salata cheese and enjoy!!