Pasta Alla Norma (Eggplant Sauce)

Pasta Alla Norma is the perfect dish for all eggplant lovers. It is very popular in Sicilian cuisine, specifically Catania. Although its roots lie in Sicily, you can find this tasty eggplant dish and many other variations of it throughout many regions of Italy. This recipe is great in the summer months when eggplant is in season. There is nothing like picking some fresh eggplant from your own garden and cooking it into this beautiful and delicious creation. This can be a great course to a meal or it can stand alone as a full entree.






Recipe


Ingredients

1.6 Ib. fresh eggplant, cut into cubes
3 tbs. extra virgin olive oil
Pinch of salt and pepper
1 Ib. of spaghetti


For the Sauce:

24 oz. can of tomato puree
1/2 small onion
1/4 cup dry white wine
1/4 cup water
1 tsp. oregano
1/2 tsp. red pepper flakes


Instructions

1. Line a baking sheet with parchment and preheat oven to 450 degrees Fahrenheit. 

2. Toss eggplant with oil, salt, and pepper. Spread on the tray and roast in oven for 20 minutes.

3. Flip then roast for another 5 minutes. Cool on tray. In the meantime, bring a large pot of salted water to a boil for the pasta. You can start cooking the pasta shortly after you begin making the sauce.

4. Heat oil in a large skillet over medium heat. Add the garlic and cook until slightly golden (don't burn), then add onion and cook until translucent. About 3 minutes.

5. Increase the heat to medium-high and add wine. Let it simmer while scraping the bottom of the pan to deglaze it. Cook until wine evaporates.

6. Add your tomato puree. Pour the water into the tomato can to wash it out, then pour that into the sauce (no waste).

7. Add oregano, red pepper flakes, salt and pepper. Stir and simmer for 5 minutes.

8. Stir in the eggplant. Then add the drained pasta when it is cooked to your liking (al dente is best). Gently toss the pasta until it is coated in the sauce. Serve immediately. You can add parmesan cheese and fresh basil when serving.


This sauce is good for at least 1 Ib. of pasta. If serving for more, I suggest adding a second can of tomato puree and one more eggplant.




If you love cookware, check out this 11 inch, nonstick, cast-iron skillet from Zakarian by Dash. One of the best cookware lines you can own!


 

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