Easy Pasta Alla Norma

The eggplant cubes can be fried or roasted – you decide. Ricotta Salata cheese is traditional but Parmesan or Pecorino works just as well. A hearty, meaty dish without the meat…

Recipe:

2 tablespoons olive oil
2 medium or one large eggplant, cut into 1”
Cubes
1/2 yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon tomato paste
2 cups cherry tomatoes
24oz tomato purée
1/4 cup water
1 teaspoon dried oregano
1// teaspoon red pepper flakes
Salt & black pepper to taste
2 teaspoons sugar
1 pound (445g) penne or rigatoni pasta

To serve:

1/2 cup fresh basil
Ricotta Salata, Parmesan or Percorino cheese

Prepare the pasta according to the instructions on the box.

Heat the oil in a large sauce pan over medium -high and add the eggplant and onion . Cook until the eggplant golden brown is on all sides and add the garlic and tomato paste. Cook for another minute and add the tomato purée and tomatoes. Stir in the oregano, red pepper flakes and sugar. Cook the mixture on medium low for 10 minutes more until saucy but not dry.
Stir the cooked pasta into the eggplant mixture, sprinkle with basil and add as much cheese as you like.