This is a classic Sicilian pasta dish that everyone on the island grows up eating. (I haven't got a clue who Norma is, but I'm sure she's a good old girl!) I like this particular version because the aubergines are cut into strips rather than diced into cubes, and for some reason this seems to make them taste different. Also, adding oregano when frying the aubergines works so well. In Sicily the dish is finished off with salted ricotta - now, even though I can get hold of this easily in London, you might have some difficulty sourcing it, so feel free to use Parmesan or pecorino instead. PS In the picture I crumbled over some fresh ricotta instead of using the harder salted ricotta, as it works just as well.
First of all, get your nice firm aubergines and cut them into quarters lengthways. If they've got seedy fluffy centres, remove them and chuck them away. Then cut the aubergines across the length, into finger-sized pieces. Get a large non-stick pan nice and hot and add a...
