Eggplant in Tomato Sauce (Pasta alla Norma)

5 from 5 votes

Eggplant in Tomato Sauce (Pasta alla Norma)

Indulge in the magic of eggplant in tomato sauce with our Pasta Alla Norma recipe. Tender pasta, roasted eggplant, and a flavorful tomato sauce come together in this delicious and comforting meal. Try it tonight and transport your taste buds to the hills of Sicily.

Prep Time15

Cook Time45

Total Time1

Course: Main Dish

Cuisine: Italian

Diet: Vegetarian

Keyword: comfort food

Servings:

Calories: 514kcal

Author: Veronique Eichler

Equipment

Ingredients

2 eggplants medium size
1/2 cup onion chopped (about half a medium onion)
1/4 cup garlic minced
1/4 cup extra virgin olive oil (divided)
28 oz canned tomatoes whole, crushed or diced
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
1/2 cup Ricotta salata or Pecorino cheese
1/4 cup fresh basil or parsley
kosher salt
8 oz whole wheat pasta

Instructions

Slice the eggplants about 1/3" thick. Place the slices on a rack over a baking sheet. Sprinkle both sides with salt. Let the eggplant sweat for 30 minutes, then wipe off the liquid with paper towels.
Preheat oven to 425°F. Line two baking sheets with parchment paper. Brush the eggplant with 2 tbsp olive oil on both sides and lay them on the sheets.
Bake for 25 to 30 minutes until soft and caramelized. You may flip the eggplant halfway if you want, but it's not absolutely necessary.
While the eggplant is baking, heat the remaining 2 tbsp olive oil in a sauté pan or Dutch oven on medium high heat. Add onion and cook until it barely starts to brown.
Add garlic, oregano and red pepper flakes and cook another minute.
If using whole tomatoes, crush them by hand or with an immersion blender.
Add tomatoes to the pan, stir and cook, uncovered, for 15 to 20 minutes.
Once the eggplant is ready, transfer it to a cutting board and cut into bite size pieces. Add them to the sauce and keep warm.
Cook pasta according to package directions for al dente. Drain.
Serve the eggplant sauce over the pasta. Top with grated cheese and basil or parsley.

Notes

If you cannot find Ricotta Salata, Pecorino Romano or Parmigiano Reggiano are good choices.

The tomato sauce and the eggplant can be prepared in advance. They will keep in the refrigerator for 3 to 5 days. Just reheat the sauce when ready to serve. Once warm, add the eggplant pieces and warm a few more minutes.

Nutrition