Pasta alla norma

Slice the eggplant into thin pieces, brush with oil and salt, and roast in the oven or fry.

Heat olive oil in a pan and add chopped tomatoes, stirring lightly.

Add sliced garlic and finely chopped onion, stirring until the mixture softens.

Add the roasted eggplant, tomato paste, basil, salt, and pepper, then stir well.

Pour half a cup of pasta cooking water into the mixture and mix thoroughly.

Add the cheese and cooked pasta, then stir until all ingredients are well combined.