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4.9 from 120 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 462 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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. Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
  3. 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. At the end of the cooking time, season well and stir in most of the basil.
  5. Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
  6. 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. Rip the mozzarella into the pan and stir again briefly.
  8. Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.

Notes

  • How to cook the eggplant/aubergine: It’s really important to check that the eggplant/aubergine is nice and soft before you tip the pasta into the sauce. Undercooked eggplant is nasty!
  • What if I don't like mozzarella or don't have any? Use ricotta cheese or pecorino instead of the mozzarella if you like (if you choose pecorino, you won’t need parmesan as well).
  • What if I don't have any whole canned tomatoes? It isn’t the end of the world if you use crushed/chopped tomatoes, but whole tomatoes add a bit more ‘quality’ to the dish.
  • Can I freeze the sauce? Absolutely! Just cool to room temperature, then freeze in a sealed container or zip lock bag for up to 3 months. Use to make more pasta alla norma, eggplant lasagna or use as a pizza sauce. 
  • Serving suggestion: Try sprinkling with some of these amazing crispy 'pangrattato' breadcrumbs!
  • Why not make a pasta bake instead? If you like, you can make this into an eggplant/aubergine pasta bake. Just tip the finished pasta and sauce into a baking dish, sprinkle with plenty of parmesan and broil (UK - put under the grill!) until the cheese is bubbling and browned (probably about 4-6 minutes).

Nutrition Information

Calories 462kcal (23%) Carbohydrates 70g (23%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 294mg (12%) Potassium 805mg (23%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 364IU (7%) Vitamin C 23mg (26%) Calcium 96mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 462

% Daily Value*

Calories 462kcal 23%
Carbohydrates 70g 23%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 294mg 12%
Potassium 805mg 17%
Fiber 8g 32%
Sugar 12g 24%
Vitamin A 364IU 7%
Vitamin C 23mg 26%
Calcium 96mg 10%
Iron 3mg 17%

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