Wash and dry the aubergine well, cut it into slices about 1cm thick and transfer them to a colander.
Sprinkle them with salt and pepper to taste and leave them to rest for at least 10 minutes. In the meantime, wash and cut the tomatoes.
Transfer three cloves of garlic and a bunch of basil to a pan with a pinch of salt.
Cook for 30 minutes over low heat, until the tomatoes release their water. After 30 minutes, remove the garlic and basil. Transfer the tomatoes to a very fine mesh food mill and puree them.
Once you have obtained your puree, transfer everything into a pan, add a clove of garlic and a sprig of basil. Let cook for another 40 minutes, stirring occasionally.
Rinse the aubergines and pat them dry with kitchen paper. Then pour the extra virgin olive oil into a pan with high sides and bring it to a temperature of around 170-180°. Dip a few aubergines at a time into the oil and turn them from time to time. It will take a few minutes for them to be golden brown. At this point, drain them with tongs and transfer them to a tray lined with kitchen paper. Continue frying the aubergines and in the meantime place a pan full of water on the heat, which will be used to cook the pasta.
When the sauce is quite thick, remove the basil, add a spoonful of the oil from frying the aubergines and a drizzle of raw oil.
For the tempeh: fry a clove of garlic (or onion, of your choice) in a pan. Cut the tempeh into cubes and brown. Add salt and pepper to taste.
Cook the pasta al dente, drain it and transfer it to the sauce. Quickly sauté to season.
Transfer the pasta to plates, add the fried aubergines, tempeh, a basil leaf and serve your pasta with a revisited Norma style!
