Pasta a la Norma – Truth be told, I’m not an eggplant fan. I want to like eggplant, I really do. James likes it, so the poor guy doesn’t ever to get to eat it, unless we go out to dinner. When I came across this recipe in my Comfortable in the Kitchen cookbook, I thought I should give eggplant another try.
Well. I did. And I still don’t really like it! But, James liked this dinner, said the eggplant tasted great and liked that it was a light sauce that really featured said eggplant. Okay, good enough for me!
I don’t know what it is about eggplant, I just can’t get with it. :/ Perhaps you will enjoy this recipe as my husband did, though.
Pasta a la Norma
- 1 eggplant, sliced into 1 inch thick slices
- Kosher salt
- olive oil
- 3 garlic cloves , sliced
- 1/4 tsp. hot red pepper flakes
- 1 (28 oz) can diced tomatoes or 3 cups chopped fresh tomatoes
- 1 pound dried pasta
- 1/2 cup crumbled ricotta salata or feta
- grated Parmesan cheese
- 1/4 cup fresh parsley or basil, chopped
1. Prepare the eggplant by salting both sides of the eggplant slices and then laying them between sheets of paper towel. Allow the eggplant to sit for 30 minutes. Preheat oven to 350 degrees.
2. While the eggplant sits, add 1 tablespoon olive oil, garlic, and red pepper flakes to a Dutch oven or other large pan. Then heat pan over medium heat and cook until garlic is fragrant. Add the tomatoes and salt and bring to a simmer. Simmer for 20-30 minutes.
3. Brush the remaining salt off the eggplant and then brush with olive oil. Roast eggplant on a baking sheet for 30 minutes. Once cooked, cut the eggplant into large chunks and add to the tomato mixture.
4. Bring a large pot of salted water to a boil and add the pasta. Cook to al dente. Reserve 1 cup cooking liquid and then drain pasta. Add drained pasta to tomatoes and add cooking liquid if necessary.
5. Top with crumbled cheese, Parmesan, and herbs.