Spaghetti alla Norma recipe | Gourmet Traveller

Ingredients

• 720 gm eggplant (about 2), thinly sliced widthways
• 250 ml (1 cup) extra-virgin olive oil
• 1 onion, finely chopped
• 5 garlic cloves, finely chopped
• 400 gm canned finely chopped tomatoes
• 250 ml (1 cup) tomato passata
• 500 gm dried spaghetti
• 2 cups (loosely packed) basil leaves, to serve
• 200 gm ricotta salata, coarsely grated, to serve