Pasta Alla Norma (Eggplant Pasta)

5 standard portions

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Ingredients

• 1-2 medium eggplants (cut into 1 inch cubes (around 1 ½ pounds, 680g total weight))
• 3 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 10 ounces dried pasta (any shape)
• grated parmesan cheese (for serving)
• chopped fresh parsley (or basil, for garnish)
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion (finely diced)
• 2 cloves garlic (finely minced)
• 1 15-ounce can tomato sauce (or Italian passata)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. Preheat the oven to 350°F/180°C.
2. In a large bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a half sheet sheet pan, and roast for 30 minutes flipping halfway through. Then brown under the broiler for 5 minutes. The eggplant cubes should be golden and crispy when they’re done.
3. Meanwhile, cook the pasta in salted water to al dente (According to the package instructions).
4. In a skillet, heat olive oil and sauté the onion until it’s soft and translucent (3 minutes).
5. Add the garlic, and cook for 30 seconds.
6. Add the tomato sauce, then fill half of the empty can with water and add that to the sauce.
7. Season with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together, then allow the sauce to simmer for 5-7 minutes or until it thickens a little. It will splatter so it’s better to cover with a lid.
8. Strain the cooked pasta from the cooking water, and add it to the sauce, and gently stir in the roasted eggplant.
9. Serve with freshly grated parmesan cheese and chopped parsley.