Penne alla Norma | Sicilian Eggplant Pasta

Wash the eggplants, cut them into approx. 1.5–2 cm cubes, then lightly salt them and let them stand for 10 minutes on a clean kitchen towel or in a colander to release excess moisture.

In a large skillet, heat 3-4 tablespoons of olive oil over medium-high heat. Add the eggplant cubes and fry them until golden brown, crispy on the outside and soft inside, about 8–10 minutes, then remove them to a plate.

To the remaining oil in the skillet, add the finely chopped or crushed garlic and a pinch of chili flakes, then sauté over low heat for 1 minute until fragrant (be careful not to burn it).