Summer is for Sauce 🥫 Grab some fresh eggplant from the garden and whip up this Sicilian specialty Rigatoni #AllaNorma. Recipe below: 1. Slice your eggplant into cubes transfer to a plate with paper towels and salt on all sides. Continue to dab dry as the salt brings the moisture to the surface. 2. Heat and cook eggplant cubes in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Move to a plate. Meanwhile, put a large pot of water to boil and salt it to the salinity of the sea. 3. At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there’s more or less, drain some off or add a bit. Turn the heat to low, add a jar of Monte’s Sauce, stirring occasionally. 4. Cook the pasta until tender but not mushy. While it’s cooking, reheat eggplant for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.