Pasta alla Norma Sicilian Eggplant (Printer-Friendly)

Sicilian eggplant, tomato, basil, and ricotta salata create a comforting, rustic dish with smoky, vibrant, and creamy notes.

# What You’ll Need to Cook:

→ Vegetables

01 - 1 large eggplant (aubergine), cut into 2 cm cubes
02 - 4 ripe tomatoes (or 400 g canned whole tomatoes), chopped
03 - 2 cloves garlic, finely minced
04 - 1 small bunch fresh basil, leaves picked and sliced
05 - 1 small bunch fresh flat-leaf parsley, chopped

→ Cheese

06 - 80 g ricotta salata, crumbled or coarsely grated

→ Dry goods

07 - 320 g dried pasta (spaghetti, rigatoni, or penne)

→ Pantry

08 - 4 tablespoons extra virgin olive oil, plus more for finishing
09 - 1 teaspoon salt, plus more for pasta water
10 - 1⁄2 teaspoon freshly ground black pepper
11 - 1⁄2 teaspoon dried red pepper flakes (adjust to taste)

# Steps to Prepare:

01 - Preheat oven to 200°C. Toss eggplant cubes with 2 tablespoons olive oil, a pinch of salt, and black pepper. Spread evenly on a baking tray lined with parchment paper and roast for 25–30 minutes, turning halfway, until golden and caramelized.
02 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente as per package instructions. Reserve 150 ml of pasta cooking water before draining.
03 - In a large skillet, heat remaining olive oil over medium. Sauté minced garlic until just fragrant, about 1 minute. Stir in chopped tomatoes, red pepper flakes, and 1⁄2 teaspoon salt. Simmer gently for 12–15 minutes, stirring occasionally, until thickened and rich.
04 - Add roasted eggplant to the skillet with tomato sauce. Stir gently to combine. Mash a few pieces for creaminess while leaving most cubes intact for a rustic texture. Simmer together on low heat for 3–5 minutes. Add a splash of reserved pasta water if needed to loosen sauce.
05 - Add drained pasta to the skillet, tossing to coat evenly with sauce. Remove from heat. Sprinkle crumbled ricotta salata, fresh basil, and chopped parsley over the top. Drizzle with extra olive oil if desired. Serve immediately, garnished with additional cheese and herbs as preferred.

# Extra Cooking Tips:

01 - Using well-salted pasta water enhances flavor and ensures the sauce clings beautifully.
02 - For best results, choose firm, glossy eggplants and pat them dry before roasting to encourage caramelization.

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