Most recently we eat way less meat and we have more vegetables on our plate. I found this Sicilian pasta dish while searching for an eggplant recipe.
Pasta alla Norma is an iconic dish of Catania, the name refers to Bellini’s opera Norma. Legend says that when an Italian author tried it for the first time, he shouted “This is Norma!” referring to the perfection of the opera. I wasn’t there to confirm this legend but I can say that I had the same feeling when I first tasted it.
It’s simple to make, but having good quality products is the key to success!
- 1 eggplant
- 4 cloves of garlic
- 450g tomatoes, peeled and chopped
- 8 leaves of basil
- salt, pepper to taste
- ricotta salata cheese or pecorino cheese
- pasta (I used penne)
Wash the eggplant thoroughly and chop it into 1×1 cm cubes. Salt it and let it rest for 1 hour. If you miss this step, you might end up with a sour eggplant.
Slice the garlic into thin slices and fry it in 1 tbsp. olive oil. Add the tomato, basil, salt and pepper. Cover it and cook it on low for 20-30 minutes. Cook the pasta and add a few spoonful of its water to the tomato sauce.
Wash the eggplant cubes in water, pat them dry then stir fry them in a bit of olive oil.
Mix the pasta with the tomato sauce, eggplant and garnish with cheese.