Eggplant Pasta Alla Norma
- 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
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).
- 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.
- Add the garlic and chilis to the pan and cook, stirring, for a couple more minutes.
- 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.
- Stir in most of the basil at the end of the cooking time.
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best), then drain, reserving some of the water.
- 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.
- Serve out into bowls immediately, topping with grated parmesan and the remaining fresh basil.