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5.0 from 18 votes

Pasta alla Norma - Eggplant Pasta

Sicilian pasta alla Norma is a beautifully simple 20-minute eggplant pasta dish that features crispy eggplant, rich tomato sauce and salty ricotta cheese.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 572 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 large eggplant
  • 255 ml extra-virgin olive oil approx 1 cup + 1 tablespoon
  • 1 garlic clove
  • 5 whole canned plum tomatoes
  • 120 ml water or the juice of the canned tomatoes approx ½ cup
  • 4 basil leaves
  • a pinch of brown sugar or a bay leaf
  • sea salt and freshly-cracked black pepper
  • 350 g pasta penne, spaghetti, rigatoni, etc
  • 3 tablespoon ricotta salata cheese grated

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil.
  2. Finely cube the eggplant, and pat the cubes dry with paper towels.
  3. Heat 1 cup (240 ml) of extra-virgin olive oil in a large pan over medium heat. Fold in the eggplant in a single layer and fry it until it’s crispy and golden on both sides, about 4 minutes.
  4. Remove the eggplant with a slotted spoon and arrange the cubes in a single layer on a dish covered with paper towels. Dab the slices with a paper towel to absorb the excess oil.
  5. Slice the tomatoes into half and remove their seeds. Heat a large pan with 1 tablespoon of extra-virgin olive oil and the garlic over medium heat. Fold in the tomatoes and stir-fry them for 5 minutes. Stir in ½ cup of warm water , 2 basil leaves and a pinch of sugar (or bay leaf), cover with a lid and cook for 10-15 minutes. Discard the garlic (and bay leaf if using) and season the sauce with sea salt and black pepper to taste.
  6. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Drain the pasta and add it into the pan with the tomato sauce, followed by the fried eggplant cubes and the remaining basil leaves.
  7. Stir all the ingredients together, sprinkle the ricotta salata all over the pasta and serve.

Notes

  • If you have a bit of extra time, place the eggplant cubes in a colander and sprinkle them with a little salt, cover with a plate then put a weight on top.
  • Let it rest for 20-30 minutes. This process will make them sweat off their water (and a bit of their bitterness) so that you don't end up soggy when baked or fried.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 93g (31%) Protein 18g (36%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 752mg (31%) Potassium 1435mg (41%) Fiber 11g (44%) Sugar 19g (38%) Vitamin A 699IU (14%) Vitamin C 51mg (57%) Calcium 211mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 572

% Daily Value*

Calories 572kcal 29%
Carbohydrates 93g 31%
Protein 18g 36%
Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 752mg 31%
Potassium 1435mg 31%
Fiber 11g 44%
Sugar 19g 38%
Vitamin A 699IU 14%
Vitamin C 51mg 57%
Calcium 211mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.