Frankie prepares a popular Sicilian dish - rigatoni alla norma. Subscribe to Frankie: http://taste.md/1Svw5wfINGREDIENTS1 lb. rigatoni3 baby eggplant, cut in half¼ cup of olive oil2 garlic cloves1 pint cherry tomatoes1 cup approx pasta waterfreshly shaved ricotta salataRECIPEPre-heat your broiler. Place the eggplant halves face down on a baking sheet. And broil for 5-8 minutes until charred.When ready, carefully scoop out the fleshy center.Bring a large pot of salted water to a roaring boil, and cook the rigatoni until al dente.In a large saute pan, add olive oil and garlic, add tomatoes and let sizzle until the tomatoes start bursting.Add the eggplant to the tomatoes and mix well to combine.Using a strainer or a spider, carefully remove the pasta from the boiling water and place directly into the large saute pan.With a ladle or mug, start with one large cup of pasta water and add this to the saute pan as well. Using a wooden spoon, gently mix the pasta with the sauce and mix well to incorporate.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade