extra virgin olive oil
sliced 1/2 centimeter salted with 200 g of salt
Put the tomatoes in a pot and add the onion, garlic, oil and basil.
Cook for about 30 minutes, then filter the tomatoes through a food mill and cook again to reduce the sauce for about 20 more minutes. Season with salt and possibly a pinch of sugar.
Cut the eggplants and put them under a weight like a plate for several hours.
Dry the eggplant and then fry them in hot oil at 185C/365F degrees. Drain and dry them after cooking on paper towels.
Put the eggplant in the fresh tomato sauce and serve with pasta.
Norma Sauce https://thetasteedit.com/occhipinti-ricotta-filled-ravioli-with-norma-sauce/