Pasta alla Norma: Delicious Eggplant Pasta
Enjoy a taste of Sicily with this classic pasta alla norma featuring tender eggplant, garlic, and a rich tomato sauce.
Ingredients
- 800 g / 1.6 lb eggplant, cut into 2.5cm/1" cubes
- 2 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 small onion, very finely chopped
- 1/4 cup dry white wine
- 700 g / 24 oz tomato passata
- 1/4 cup water
- 1 tsp dried Italian herbs
Instructions
- Preheat oven to 240°C / 450°F (220°C fan) and line a tray with baking paper.
- Toss eggplant with 2 tbsp olive oil, salt, and pepper, then spread on the tray and roast for 20 minutes.
- Flip the eggplant and roast for a further 5 minutes, then cool on the tray.
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, heat 2 tbsp olive oil over medium heat and add garlic, cooking for 20 seconds until golden.
- Add the finely chopped onion and cook for 2 to 3 minutes until translucent.
Notes
- Roast the eggplant until golden for the best flavor.
- Use a dry white wine for a balanced sauce.
- Finish with fresh basil for an aromatic touch. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a dry white wine for a balanced sauce.
- Finish with fresh basil for an aromatic touch. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.