Pasta alla Norma is a quintessential Siclian dish named for the opera, Norma, written by Catania resident Vincenzo Bellini in 1831. During that time, a masterpiece compared to "a Norma" which indicates the how highly prized this recipe was.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/pasta-alla-norma-tomato-aubergine-and-ricotta-salata-pasta-sicilia/ —woo wei-duan
oblong aubergines, rinsed and cut into 2 cm cubes
vegetable oil for frying
garlic cloves, skin removed and bruised
kilos tomatoes, skin and seeds removed, cut into cubes (can substitute 700 gms tomato passata)