Pasta Alla Norma
Ingredients
- 2 Tablespoons olive oil
- 2 cloves garlic, crushed
- One 28-ounce can crushed tomatoes
- 1 medium-sized eggplant, peeled and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- All-purpose flour, for dusting
- Olive oil, for frying the eggplant
- 2 cloves garlic, crushed
- 1 medium-sized onion, sliced thinly
- 1 Pound rigatoni or other dried pasta
- 1/4 Cup ricotta
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