How to Make PASTA alla NORMA Like an Italian (Eggplant Sicilian Pasta)

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.

Cut the eggplant into 1 cm thick slices, then into strips.

Heat sunflower oil in a skillet for shallow frying the eggplant.

Fry the eggplant slices until dark brown, about a few minutes, then remove and drain on paper towels.

Optionally, coat some eggplant slices in flour before frying for extra crunch.

Crush the peeled tomatoes by hand or with a utensil.

Heat a generous amount of extra virgin olive oil in a pan, then add crushed garlic and a splash of water, cooking for about 30 seconds.

Add the crushed tomatoes to the garlic and cook for at least 20 minutes, stirring occasionally.

Season the sauce with salt and black pepper, then add the fried eggplant and stir to combine.

Tear fresh basil by hand and add to the sauce, stirring gently.

Boil water with a generous tablespoon of sea salt and cook the penne pasta for 10-11 minutes until al dente.

Reserve some pasta water before draining the pasta.

Warm the sauce again, then add the drained pasta and some reserved pasta water, tossing to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens