Pasta alla Norma (Sicilian Eggplant Pasta)

Ingredients

• 23 oz / 660g Italian eggplants - approx 2 medium eggplants
• 30 oz / 850g canned peeled tomatoes
• 2 large garlic cloves
• 1/3 cup extra virgin olive oil
• Handful of fresh basil leaves
• 12 oz / 340g short pasta - I’ve used casarecce
• Salt and black pepper to taste
• 1/3 cup ricotta salata cheese - grated

Instructions

1. 1

   Slice the eggplant into bite sized cubes. *Optional for garnish, separately slice a few thin strips of the eggplantPlace the cubed eggplants into a colander with a plate underneath. Sprinkle them well with salt, toss and allow them to stand on the side for about 15-20 minutes

2. 2

   After 15 minutes, they should be quite wet. Pat dry the eggplants to remove the excess water and salt

3. 3

   In the meantime, whilst waiting for the eggplants, add 1 tablespoon of olive oil to a pot or saucepan with the garlic cloves

4. 4

   Once garlic is lightly golden, add the canned tomatoes and break them up with a wooden spoonSeason well with salt, tear in the basil leaves and allow it to simmer on a low-medium heat with the lid on for 20 minutes

5. 5

   Heat a few tablespoons of olive oil to a large saucepan and add some of the eggplants to work in batches. Fry them for a few minutes on each side until golden brown

6. 6

   Remove the fried eggplants and place on a plate lined with paper towels to remove the excess oil. Repeat the above step for the remaining eggplant pieces

7. 7

   Take the sauce pan off the heat and using an immersion blender or standard blender, blend until smooth

8. 8

   Add half of the fried eggplants to the sauce, stir through and allow it to simmer on low-medium heat for 10 minutes with lid on

9. 9

   Whilst the sauce is simmering, boil the pasta in a large pot of heavily salted water. Ensure to cook it 80% of the way as al dente, being 2 minutes under the package instructions and save some of the pasta cooking water

10. 10

    Add cooked pasta straight to the sauce with a splash of pasta water and the remaining eggplant pieces - save some for garnishCook for 2 minutes altogether in the pan and it's ready! Serve up your delicious Pasta all Norma in bowls, garnish with the reserved eggplant pieces and a good sprinkle of ricotta salata cheese and enjoy!!