Pasta alla Norma with fried ricotta

Preheat the oven to 200°C (400°F). Place the ricotta on a baking sheet lined with baking paper and roast in the preheated oven for 30 minutes.

Cut the eggplant into 2x2 cm cubes. Sprinkle with 1 teaspoon of sea salt and let it sit for 15 minutes to remove moisture. Rinse under running water and pat dry with paper towels. Heat 2 tablespoons of oil in a large pan and fry the eggplant until golden brown.

Peel the onion and garlic. Finely chop the onion and slice the garlic. Slice the chili peppers into rings.

Heat the remaining oil in a pan and sauté the onion and garlic. Add the chili pepper, diced tomatoes, remaining sea salt, and the World Spice Blend - Napoli and simmer for 10 minutes over low heat.

Prepare the rigatoni according to the package directions and drain. Add it to the tomato sauce along with the eggplant and stir.

Toast the pine nuts in a dry pan until golden brown.

Divide the Rigatoni among the plates and garnish with the fried ricotta, roasted pine nuts and fresh basil.