To make this delicious aubergine pasta dish, start by roasting the eggplant:
Heat the oil in a pan and fry the garlic til soft. Add in the tomatoes, chili flakes, sugar, and oregano and cook for around 20 minutes, until the sauce is thickened. Then stir in the eggplant.
Meanwhile, you can cook the pasta. Once it is cooked, reserve a cup of the cooking water, in case you want to loosen up the sauce.
Now stir the pasta through the sauce, adding a little of the pasta cooking water if it is a little thick.
Traditionally pasta Alla Norma would be made with aged ricotta Salata instead of pecorino Romano. You can also substitute with grana Padano or parmesan if that is all you have.