Pasta alla Norma

This flavourful and comforting dish is a celebration of the fresh and vibrant ingredients commonly found in Italian cuisine.

Ingredients

• 2 medium eggplants, chopped into 2cm pieces
• 3 teaspoons salt, divided
• 100ml extra virgin olive oil, divided
• 1 brown onion, finely diced
• 2 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1/2 teaspoon chilli flakes
• 750ml passata
• 1 small bunch fresh basil, divided
• 400g dried short pasta (e.g., fusilli, penne, paccheri, or rigatoni)
• Parmesan cheese, to serve

Method

Step 1

Place the chopped eggplant in a colander and sprinkle with 2 teaspoons of salt. Allow the eggplant to sit for 10-15 minutes, then pat dry with paper towels to remove excess salt and moisture.

Step 2

Heat 50ml of olive oil in a pan over medium to high heat. Add the eggplant and fry until soft and golden, about 10-15 minutes. Remove the eggplant from the pan and set it aside.

Step 3

Add the remaining 50ml of olive oil to the same pan. Stir in the onion and garlic. Cook for 3-4 minutes or until softened. Then add the tomato paste and chilli flakes. Cook for an additional 3-5 minutes, stirring regularly until the paste darkens slightly.

Step 4

Pour in the passata and add 3-4 fresh basil leaves and 350ml of water. Season with 1/2-1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low. Add the fried eggplant, then cover and simmer gently for 25-35 minutes until the flavours intensify, and the sauce reduces slightly.

Step 5

In a large saucepan, bring salted water to a boil. Cook the pasta according to the packet instructions. Using a slotted spoon, transfer the pasta directly to the sauce.

Step 6

Toss well to coat. Divide among plates and top with freshly grated Parmesan cheese and basil for serving.

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