Pasta alla Norma au poulet

Ingrédients

• 8 oz Spaghetti
• 1 Eggplant
• 2 tbsp Olive oil
• Pinch of salt and black pepper
• 2 oz Ground chicken
• 2 Cloves garlic, minced
• 1/4 Onion, sliced
• 1 tbsp Olive oil
• 1/2 cup Tomato paste/tomato puree
• 1/2 tsp Italian herbs
• 1/2 tsp Chili flakes
• Pinch of salt and pepper
• Fresh basil
• Parmesan cheese

Préparation

1. 1

   Preheat the oven to 200°C (about 400°F). Line a baking tray with baking paper and drizzle with olive oil.

2. 2

   Mix the eggplant with salt and pepper, then arrange it on the baking tray. Roast for 20 minutes.

3. 3

   Flip the eggplant and roast for another 5 minutes. Remove the tray from the oven and set aside.

4. 4

   Bring a pot of water to a boil, adding a little oil and salt. Cook the pasta until al dente.

5. 5

   In another pan, heat olive oil over medium heat. Saute the garlic and onion until fragrant.

6. 6

   Add ground chicken, tomato puree, Italian herbs, chili flakes, a bit of salt, and pepper. Stir until well combined.

7. 7

   Add the roasted eggplant and pasta to the pan, and mix until the pasta is coated with the sauce.

8. 8

   Serve the pasta topped with grated Parmesan cheese and fresh basil leaves.