Pasta alla Norma (pasta con tomate y berenjena)

Ingredientes

• 4 tablespoons olive oil
• 1 medium eggplant ((aubergine) cut into small cubes (about 1cm²))
• 4 garlic cloves (crushed or sliced)
• 1/4 teaspoon crushed chilis ((or 1/2 teaspoon if you like))
• 28 ounces whole tomatoes ((two cans))
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar ((or honey))
• salt and pepper (to taste)
• 1 bunch fresh basil
• 10 ounces pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
• 1 ball of mozzarella
• freshly grated parmesan cheese (to serve)

Preparación

1. 1

   Saute eggplant for 10 to 15 minutes.: Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.

2. 2

   Add garlic and chili.: Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.

3. 3

   Add tomatoes, balsamic vinegar, sugar or honey and simmer for 15 minutes.: Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.

4. 4

   Season and stir in basil.: At the end of the cooking time, season well and stir in most of the basil.

5. 5

   Cook pasta until al dente then drain and reserve cooking water.: Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.

6. 6

   Toss sauce through pasta and add some of the cooking water.: Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and ‘silky'.

7. 7

   Add mozzarella.: Rip the mozzarella into the pan and stir again briefly.

8. 8

   Serve and top with parmesan and more basil.: Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.