Pasta alla Norma

Step 1

Pre-heat the oven to 400ºF. Wash & cut the eggplant into small cubes.

Step 2

Add the eggplant to a parchment paper-lined sheet tray. Season with salt & pepper. Add a generous drizzle of olive oil & mix. Place in the oven & roast the eggplant until golden-brown & soft, about 15-20 min.

Step 3

Meanwhile, in a pot of boiling, salted water, cook the pasta according to the package instructions. Before draining, reserve about 1/2 cup (per serving) of pasta water. Drain & set the pasta aside.

Step 4

Heat a drizzle of olive oil in a frying pan on medium heat. Add the crushed tomatoes. Season with salt & pepper. Grate in the garlic, stir & cook for 4-5 min.

Step 5

When finished cooking, remove the eggplant from the oven. Add the eggplant to the tomato sauce. Stir & continue cooking for 4-5 more min.

Step 6

Add the drained pasta & reserved pasta water to the sauce & stir.

Step 7

Serve the pasta in a dish. Add dollops of the ricotta cheese & garnish with basil (optional). Add another drizzle of olive oil & season to taste. Serve & enjoy!