A-Norm pasta

First of all, I would like to say that this is NOT the traditional " Pasta alla Norma" as you know it ( i.e. a Sicilian Pasta dish with fried eggplants, tomato sauce and ricotta cheese)..so as to avoid any comments or critics that might come from " purists" defending this delicacy. 

Since I really love eggplants, I wanted to try to reinterpret this delicious dish. Of course, You can try the traditional recipe:  fry eggplants,  the sauce and eat it steaming hot dish without feeling 


Ingredients
250g chiocciole ( seashell shaped pasta)
1 eggplant
200ml tomato sauce
basil
parmesan
extra-virgin olive oil
salt

Cut the eggplant in small dices. Then toss them in a hot pan with some oil and some salt. Meanwhile, cook the pasta ("al dente" preferably). Add the tomato sauce and some basil to the eggplant and let it simmer for 10 minutes. Then, drain the pasta and toss it into the pan with the sauce. Put some grated parmesan and some basil on top.