Instructions:

1. Wash and dry the eggplant well, cut it into slices and transfer them to a colander, sprinkle with salt and let them drain for at least 15 minutes
2. For the sauce Wash and clean the tomatoes, add 3 cloves of garlic and a bunch of basil.
   Let cook for 30 minutes on low heat; after the 30 minutes have passed, remove the garlic and basil. Transfer the tomatoes to a masher with a very fine blade and mash them.
3. Let cook another 40 minutes, stirring occasionally. pour the extra virgin oil into a high-sided pan and bring it to a temperature of about 170-180°.
4. Dip the eggplants and turn them occasionally. when golden brown, drain them with tongs and transfer them to a tray.
5. Meanwhile, cook the pasta in boiling water, drain and transfer it to the eggplant sauce
   

Top with generous grating of salted ricotta and serve your pasta alla Norma!

Instructions:

1. To prepare it, take the sombrero cup glass and run half a lime along the entire outer rim, then invert it onto a saucer with fine salt to make the salt stick to the rim of the glass.
2. Pour the ice into the high tin of the shaker, At the top pour the lime juice and Triple Sec.
3. Finally add the tequila, place the strainer on the tin with ice and discard the excess water
4. Pour all the liquids inside and close tightly Shake hard 2-3 times.
5. The cocktail can be poured into the glass, garnish with a lime wedge stuck on the rim.

Your Margarita is ready!