Penne alla Norma

Preparation:

Preparation: Cut the aubergines into slices, sprinkle them with salt so that they lose some of their bitterness and then fry them in hot oil. Dry them on absorbent paper. In a saucepan, heat four tablespoons of oil and season with the crushed garlic, the chopped tomatoes and the basil. Salt, pepper. Cook for half an hour, blend everything. Grate the ricotta. Boil the penne in salted water, drain and put them in a large shallow serving dish. Sprinkle them with half the ricotta, spread the sauce and top with a layer of fried aubergines. Sprinkle them with the leftover ricotta and serve without stirring.