PASTA ALLA NORMA - LA LIRICA A TAVOLA

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Slice eggplant and sprinkle with salt; let sit to draw out moisture.

Rinse eggplant and pat dry.

Heat olive oil in a skillet over medium heat.

Add eggplant slices to the skillet and sauté until golden brown.

Remove eggplant from skillet and set aside.

In the same skillet, add minced garlic and sauté until fragrant.

Pour in the tomato sauce and bring to a simmer; cook for a while.

Add the sautéed eggplant back into the sauce and stir to combine.

Meanwhile, cook pasta in boiling salted water until al dente.

Drain pasta and add it to the skillet with the sauce; toss to coat.

Serve topped with crumbled vegan ricotta and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens