Casarecce Siciliane alla Norma

350g pasta
500g cherry tomatoes (it asks for them to be diced, I decide to leave them whole)
100g salted Ricotta (mmm, that would have been nice!)
1 diced aubergine
1/2 onion diced
2 garlic cloves
8 spoons of extra virgin olive oil
10g chopped basil leaves
salt and black pepper.

Brown the onion in a pan with 4 spoonfuls of oil, add the cherry tomatoes and fry until the water evaporates.  Add the whole garlic cloves, 5g of chopped basil leaves and season with salt and pepper. Sprinkle the diced aubergine with salt and leave to drain for 3 mins. Rinse in water, dry in a dishcloth and fry in boiling hot oil.  Cook the pasta in plenty of salted water until 'al dente', drain and toss in pan with sauce and aubergine.  Sprinkle with ricotta and the remaining basil.