Bucatini alla Norma

Preparation:

Preparation: Brown the chopped onion in a pan with some olive oil. Add the halved tomatoes, the grated lemon zest and the basil. Season with salt and pepper. Cut the aubergine into cubes, fry it in seed oil and season with salt. Combine the eggplant with the sauce, blend and then pass through a sieve. Cook the bucatini in boiling salted water, drain them, toss them in the pan with the sauce, sprinkle with salted ricotta, garnish with some basil leaves and serve.