Pasta alla norma with ricotta

Preheat the oven to 220 ° C.

Chop the onion. Squeeze out the garlic.

Heat the oil in a pan and fry the onion with half of the garlic for 3 minutes.

Add the tomatoes and bring to the boil. Cook gently for 15 minutes with the lid on the pan.

After 10 minutes, season with the sugar, pepper and salt. Meanwhile, mix the rest of the oil and the garlic.

Cut the aubergines into thin slices.

Divide the aubergine over a baking sheet covered with parchment paper. The slices may overlap, but not too much. Do it in 2 parts.

Sprinkle with the garlic oil and sprinkle with salt and pepper. Roast the eggplant in the top of the oven for about 15 minutes until done.

In the meantime, cook the pasta al dente according to the instructions on the package. Drain and distribute over the plates.

Divide the tomato sauce and eggplants over the pasta. Crumble the ricotta over it and sprinkle with the basil.