Pasta alla Norma
This classic Sicilian pasta dish encompasses the flavours of the Mediterranean all in one. Full-flavoured and filling, this meal is the perfect alternative to a meat-based pasta.
• 400g spaghetti
• 500g eggplants, diced
• 200g ricotta salata (ricotta which has been pressed, salted and dried)
• 800g peeled tomatoes
• 50g onion, chopped
• 1 garlic clove, chopped
• 6 basil leaves
• Flour, as needed
• Extra virgin olive oil, as needed
• Sea salt and pepper, for seasoning
1. Lightly salt eggplant and set aside to rest for around 20 minutes, or until any excess water is drawn out. Dust with flour.
2. Place enough oil to cover eggplant in a deep frying pan and bring to the boil over a high flame.
3. Fry eggplant in boiling oil until golden brown.
4. Remove with a slotted spoon and drain on paper towel.
5. Heat a little olive oil in a large fry pan over medium heat.
6. Add onion, garlic, eggplant and tomatoes. Season with salt and pepper.
7. Cook for around 15 minutes, stirring regularly.
8. Meanwhile, cook pasta in a large saucepan of salted boiling water. Drain when al dente.
9. Add to fry pan and toss through sauce until well combined.
10. Garnish with basil leaves and grated ricotta salata. Serve hot.