Pasta alla Norma | Italian eggplant penne with ricotta

Wash the eggplants, cut them into approximately 2 cm cubes, then sprinkle with a pinch of salt and let sit on a clean kitchen towel for 10 minutes to drain excess moisture.

Heat 3–4 tablespoons of extra virgin olive oil in a large deep skillet. Add the eggplant cubes and sauté over medium-high heat for about 8–10 minutes until golden brown and tender, then transfer to a plate.

Add the thinly sliced fresh garlic and a pinch of chili flakes to the oil remaining in the skillet. Sauté for 1 minute until fragrant, taking care not to burn it.