Gnocchi alla Norma

Heat two tablespoons of olive oil in a large skillet over medium heat. Toss the eggplant cubes with a pinch of salt and fry for 8-10 minutes until soft and slightly golden. Remove the eggplant from the skillet and set it aside.
3 tablespoons olive oil
1 large eggplant
In the same skillet, heat the remaining olive oil and sauté the onion and garlic for 2-3 minutes until translucent.
1 medium onion
2 large garlic cloves
Stir in the tomato paste and cook for another minute, then add the plum tomatoes, sugar and half of the fresh basil. Tip in the cooked eggplant and stir well to combine.
2 tablespoons tomato paste
1 can (14 oz / 400 g) plum tomatoes
½ teaspoon sugar
1 bunch fresh basil
Cover the skillet with a lid, lower the heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, cook the gnocchi according to the directions on the package. Once the sauce has thickened nicely, add the cooked gnocchi and toss well until they’re all covered in sauce. Add a splash of the water they’ve cooked in if it looks too thick.
1 lb gnocchi
Stir in the grated ricotta cheese and the remaining basil, then adjust the seasoning to taste. Serve immediately, with more fresh basil and grated ricotta on top if you like.
½ cup salted ricotta cheese
Salt and freshly ground black pepper to taste