Pasta alla Norma with Bottarga

Method

1. Blanch the tomatoes: make a cross incision on the bottom, blanch in boiling water for a few seconds, then peel and chop.
2. Cut the eggplant into small cubes.
3. In a large pan, heat extra virgin olive oil over medium heat. Add a clove of garlic (crushed) and chopped spring onion.
4. In the same pan, fry the eggplant cubes until golden and tender. Remove and set aside.
5. Add the chopped tomatoes and a little chili pepper to the pan. Cook for a few minutes.
6. Remove the garlic clove from the pan.
7. Meanwhile, cook the spaghetti in boiling water with a few basil leaves added for aroma.
8. When the pasta is al dente, transfer it directly to the pan with the sauce. Add a splash of pasta cooking water.
9. Add the fried eggplant and most of the chopped bottarga. Toss everything together.
10. Finish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve with the remaining bottarga grated on top.