90 year old Caterina makes Sicilian ’lasagne’ with eggplant & tomato sauce

Caterina’s lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden. This is an excellent summer pasta dish from Sicily! I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name ’pasta alla Norma’. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta. Caterina uses ’lasagne’ and ’tagliatelle’ to describe her pasta in this session. Both are correct. Ingredients: 2 medium eggplant/aubergines, sliced lengthways and halved 1 onion, sliced 1 garlic clove, sliced 4 large flavoursome tomatoes 3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them) plenty of fresh basil leaves (around 25g) 100g grated ricotta salata For the pasta, halve the quantities Caterina uses (unless you are hosting a party). 250g semolina flour (semola rimacinata) 2 eggs and a tablespoon or