Pasta Alla Norma (Tomato And Eggplant Pasta)

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Saute 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. 2Add garlic and chili.: Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
3. 3Add 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. 4Season and stir in basil.: At the end of the cooking time, season well and stir in most of the basil.
5. 5Cook 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. 6Toss 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. 7Add mozzarella.: Rip the mozzarella into the pan and stir again briefly.
8. 8Serve and top with parmesan and more basil.: Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.