Eggplant Pasta Alla Norma

Eggplant Pasta Alla Norma
Helen Buxton
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Ingredients

4-5tablespoons olive oil
1 large eggplant, cut into small cubes
3-4cloves garlic, crushed or sliced
1/4-1/2teaspoon crushed chilis
2 14 oz. cans whole tomatoes
1tablespoon balsamic vinegar
1teaspoon sugar
salt and pepper, to taste
1bunch fresh basil
15ounces dry pasta
1 ball of mozzerella
freshly grated parmesan cheese, for serving

Instructions

Ingredient Notes: It’s really important to check that the eggplant is nice and soft before you tip the pasta into the sauce. Use ricotta cheese or pecorino instead of the mozzarella if you like (if you choose pecorino, you won’t need parmesan as well). It isn’t the end of the world if you use crushed/chopped tomatoes, but whole tomatoes add a bit more ‘quality’ to the dish. If you like, you can make this into a pasta bake. Just tip the finished pasta and sauce into a baking dish, sprinkle with plenty of parmesan and broil until the cheese is bubbling and browned (probably about 4-6 minutes).

  1. Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten minutes.
  2. Add the garlic and chilis to the pan and cook, stirring, for a couple more minutes.
  3. Add the tomatoes to the pan, then crush and break them up with your wooden spoon. Pour in the balsamic vinegar, then add the sugar and season generously. Simmer for about 15 minutes or until the eggplant is nice and soft.
  4. Stir in most of the basil at the end of the cooking time.
  5. Meanwhile, boil the pasta according to the packet instructions (until al dente is best), then drain, reserving some of the water.
  6. Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘saucy’, then rip the mozzarella into the pan and stir again briefly.
  7. Serve out into bowls immediately, topping with grated parmesan and the remaining fresh basil.

This recipe from Scrummy Lane and Honest Cooking was republished with permission. It originally appeared as Pasta Alla Norma (Eggplant and Tomato Pasta).

Eggplant Pasta Alla Norma | Hearty Italian Recipes

Helen Buxton

  • sage

    The recipe was ok. The sauce lost a lot of flavor when the pasta cooking water was added. This is why I rated it ok. The sauce reminded me of caponata, so I did add a teaspoon of rinsed capers to it. If I made the sauce again, I would add oregano and onion to it. When I make a new recipe I make it to the letter the first time so that my assessment of it is based on how the recipe was written rather than rating it based on how I tweaked it.