Pasta alla Norma

Also known as pasta con le melanzane because of its abundance of aubergines (eggplant), this dish is traditionally served with ricotta salata, a salty ewe’s milk cheese. For me, it’s easier to use Parmesan or Pecorino as I’ve pretty much always got either (or both) in the fridge. Aubergines are great in a tomato sauce because you get the richness that the tinned tomatoes add along with a kind of meatiness which the aubergines bring to the table.