Pasta alla Norma Recipe

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.

Chop the eggplants and salt abundantly, ensuring it goes everywhere, and let them drain.

Dry the eggplants well after draining.

Smash some garlic and add 3 tablespoons of olive oil to a pan.

Season with 100 grams of grommet tomatoes per person and cook for 20 minutes.

Remove the garlic from the pan.

Blend the tomatoes into a fine sauce.

Put the blended sauce back in the pan with basil leaves and cook for another 10 minutes before turning it off.

Fill the pan with an inch of extra virgin olive oil and cook until the eggplant is nice and golden.

Drain off the oil from the eggplant.

Add some of the eggplant to the sauce along with a little bit of pasta water and stir to finish cooking.

Serve with some eggplant on top and sprinkle with ricotta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens