Recipes

Pasta Alla Norma

(Serves 6-8)

On a recent trip to Sicily, eggplant was in abundance!
Below is a recipe for Pasta alla Norma, a great vegetarian dish that is easy to prepare.

2 medium, eggplant
extra virgin olive oil
2 tbsp. (25 ml) extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
1 tbsp. (15 ml) oregano
1 tsp. (5 ml) red pepper flakes
½ tsp. of cinnamon
2-  28 oz. (796 ml)  can of plum tomatoes
(or 6 cups (1.5L) of peeled, seeded and diced fresh tomatoes)
1 tbsp. (15 ml) red wine vinegar
1 large bunch of basil, stems removed and leaves torn
salt
1 lb. (500 g) dried pasta of your choice
3/4 cup grated, ricotta salata or pecorino Romano cheese
 
1. Remove the stem ends of the eggplant and discard.  Cut the eggplants into 3/4 inch rounds.
2. Brush both sides with olive oil and place on a large baking sheet.
3. Roast in a 450F. oven for about 20-25 minutes or until golden.  Remove from oven and let cool.  When cool enough to handle, cut the eggplant slices into quarters. Set aside.
4. While the eggplant is roasting, add 2 tbsp. (25 ml) of olive oil to a medium sauté pan or wok over medium-high heat.
5. Add the onion and cook until light golden. Add the garlic and cook, stirring constantly for 1 minute.
6. Add the oregano, red pepper flakes, and cinnamon and tomatoes. Break the tomatoes up with a wooden spoon. Reduce the heat to a simmer  and cook for about 10 minutes.
7. Add the eggplant and vinegar and  continue to cook for about 15 minutes at a gentle simmer until thick. Add the basil and cook a further 5 minutes. Season with salt to taste.
8. When the sauce is almost ready cook the pasta in a large pot of salted water until al dente.
9. Add the pasta to the pot with the sauce and toss.
10. Transfer to a large pasta bowl and garnish with the cheese. Serve immediately.