The fried eggplant adds a depth of flavor and meaty texture that is irresistible. I absolutely love this dish. If you don’t want to fry the eggplants, simply drizzle with a bit of olive oil and bake in the oven at 350 degrees  until tender.

 

– 1 large eggplant ⁣
– 3 cloves garlic, sliced ⁣
– 1 tablespoon basil, chopped ⁣
– 2 tomatoes, peeled & diced ⁣
– 2 tablespoons tomato paste⁣
– 1 cup hot water ⁣
– Salt to taste ⁣
– Olive olive for frying ⁣
– Pasta for 2⁣

 

The How:⁣

Place a pot with salted water over high heat. That way it will be ready for the pasta when you are ready to cook it.



Cut the eggplant into thick slices. I enjoy the taste of the skin, but if you don’t, peel it and then cut into slices. ⁣Place the slices in a colander, salting both sides lightly, and layering the slices. Place a plate on top and weigh that down with something heavy’ish. 30 mins should be enough to get some moisture out. ⁣



Pat the eggplant slices dry with a paper towel. ⁣



Place a large frying pan over medium high heat, add enough olive oil to cover the bottom of the pan, shallow fry the eggplant slices until dark golden brown on both sides. ⁣



Drain the slices on a plate lined with paper towels.⁣

⁣You will be using the same pan you fried in to make the sauce. There should be a few tablespoons of olive oil still in the pan. If not, add a little more. ⁣

Place the garlic, basil, diced tomatoes, and a pinch of salt to the pan. Cover and simmer for 5 to 10 minutes, until you can mash them with the back of a spoon. ⁣



Stir in the tomato paste and cook for two minutes.⁣ Add the hot water and another sprinkling of salt. Simmer that for 10 minutes. This is the perfect time to put the pasta in the water. ⁣



Cut the aubergines into bite-size pieces and add them to the frying pan.⁣



Add the pasta to the pan and stir gently. ⁣



Sprinkle with Pecorino Romano cheese or Parmesan if that’s all you have. ⁣ ⁣
𝘛𝘩𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘪𝘴 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘳𝘪𝘤𝘰𝘵𝘵𝘢 𝘴𝘢𝘭𝘢𝘵𝘢 𝘤𝘩𝘦𝘦𝘴𝘦. 𝘐𝘧 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘨𝘦𝘵 𝘵𝘩𝘢𝘵, 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘶𝘴𝘦 𝘵𝘩𝘢𝘵 𝘢𝘯𝘥 𝘧𝘦𝘦𝘭 𝘴𝘶𝘱𝘦𝘳𝘪𝘰𝘳 𝘵𝘰 𝘵𝘩𝘦 𝘳𝘦𝘴𝘵 𝘰𝘧 𝘶𝘴. ⁣

Plate up and top with a sprinkling of cheese and chopped parsley (optional). ⁣

 

Pasta Alla Norma

Pasta Alla Norma

The fried eggplant adds a depth of flavor and meaty texture that is irresistible. I absolutely love this dish. If you don't want to fry the eggplants, simply drizzle with a bit of olive oil and bake in the oven at 350 degrees  until tender.

Ingredients

  • - 1 large eggplant ⁣
  • - 3 cloves garlic, sliced ⁣
  • - 1 tablespoon basil, chopped ⁣
  • - 2 tomatoes, peeled & diced ⁣
  • - 2 tablespoons tomato paste⁣
  • - 1 cup hot water ⁣
  • - Salt to taste ⁣
  • - Olive olive for frying ⁣
  • - Pasta for 2⁣

Instructions

  1. Place a pot with salted water over high heat. That way it will be ready for the pasta when you are ready to cook it.
  2. ⁣Cut the eggplant into thick slices. I enjoy the taste of the skin, but if you don’t, peel it and then cut into slices. ⁣Place the slices in a colander, salting both sides lightly, and layering the slices. Place a plate on top and weigh that down with something heavy’ish. 30 mins should be enough to get some moisture out. ⁣
  3. ⁣Pat the eggplant slices dry with a paper towel. ⁣
  4. ⁣Place a large frying pan over medium high heat, add enough olive oil to cover the bottom of the pan, shallow fry the eggplant slices until dark golden brown on both sides. ⁣
  5. ⁣Drain the slices on a plate lined with paper towels.⁣
  6. ⁣You will be using the same pan you fried in to make the sauce. There should be a few tablespoons of olive oil still in the pan. If not, add a little more. ⁣
  7. ⁣Place the garlic, basil, diced tomatoes, and a pinch of salt to the pan. Cover and simmer for 5 to 10 minutes, until you can mash them with the back of a spoon. ⁣
  8. ⁣Stir in the tomato paste and cook for two minutes.⁣
  9. ⁣Add the hot water and another sprinkling of salt. Simmer that for 10 minutes. This is the perfect time to put the pasta in the water. ⁣
  10. ⁣Cut the aubergines into bite-size pieces and add them to the frying pan.⁣
  11. Add the pasta to the pan and stir gently. ⁣
  12. ⁣Sprinkle with Pecorino Romano cheese or Parmesan if that’s all you have. ⁣ ⁣
  13. 𝘛𝘩𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘪𝘴 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘳𝘪𝘤𝘰𝘵𝘵𝘢 𝘴𝘢𝘭𝘢𝘵𝘢 𝘤𝘩𝘦𝘦𝘴𝘦. 𝘐𝘧 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘨𝘦𝘵 𝘵𝘩𝘢𝘵, 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘶𝘴𝘦 𝘵𝘩𝘢𝘵 𝘢𝘯𝘥 𝘧𝘦𝘦𝘭 𝘴𝘶𝘱𝘦𝘳𝘪𝘰𝘳 𝘵𝘰 𝘵𝘩𝘦 𝘳𝘦𝘴𝘵 𝘰𝘧 𝘶𝘴. ⁣
  14. ⁣Plate up and top with a sprinkling of cheese and chopped parsley (optional). ⁣
http://www.foodosopher.com/norma/