Pasta alla Norma with Aubergine and Mozzarella

Rinse and dice the eggplants. Peel and finely chop the garlic cloves.

Bring water to a boil for the pasta. Cook the pasta according to the package instructions. Drain the cooked pasta well and mix it with oil.

Heat a frying pan with oil. Add the diced eggplants and fry, stirring occasionally, for about 5-7 minutes until the eggplants get a slight color. Season with salt and black pepper.

Add the garlic to the pan and continue frying briefly.

Pour in the crushed tomatoes, rinse the can with water, and add the water to the pan. Season with salt, black pepper, dried oregano, and white wine vinegar. Bring to a boil and simmer for about 10-12 minutes.

Chop the basil.

Plate the pasta and top with the sauce. Tear mozzarella cheese over the servings and finish with basil. Serve immediately.