Sicilian Rigatoni alla Norma | Vegetarian Summer Classic

Thoroughly wash the aubergines, pat dry, and cut into approx. 1.5 cm cubes. Peel and finely chop the red onion and garlic cloves. Wash the fresh basil, shake dry, and pick off the leaves.

Heat 3 tbsp olive oil in a large pan over medium-high heat. Add the aubergine cubes and fry for 8–10 minutes until soft and golden brown all over. Season with a pinch of salt, remove from the pan, and set aside on a plate.

Add the remaining olive oil to the same pan. Sauté the onion and garlic over medium heat for about 2–3 minutes until translucent. Add the diced canned tomatoes, season to taste with salt and black pepper, and simmer the sauce gently over low heat for about 12–15 minutes.