Pasta Alla Norma | Sicilian Eggplant Pasta Recipe | Italian Eggplant Recipe

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Heat vegetable oil in a deep frying pan.
2. Cut the eggplant into strips about 1 cm wide.
3. Fry the eggplant strips until they start to brown, then lift them out onto kitchen paper to drain.
4. Heat extra virgin olive oil in a deep pan over low heat.
5. Add the garlic and sauté for a couple of minutes, adding a few drops of water if it starts to brown.
6. Put the 400 g of peeled tomatoes in a bowl, salt them and crush them with a potato masher.
7. Add dried oregano, pepper and fresh basil leaves to the tomatoes, mix, then add to the pan.
8. Stir gently with a wooden spoon and simmer on low heat.
9. Add three quarters of the eggplant strips and simmer for about 40 minutes.
10. When nearly ready, grate in a handful of ricotta salata and let it melt into the sauce.
11. Bring a large pot of water to the boil, add a small handful of salt and let it dissolve.
12. Cook the casarecce pasta in the boiling water according to the packet instructions.
13. Drain the pasta and add it to the sauce.
14. Toss the pasta with the sauce using a wooden spoon.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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