Easy Pasta Alla Norma (Tomato And Eggplant Pasta)
on May 04, 2022, Updated May 15, 2026
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Pasta alla norma – it might sound really fancy, but it’s actually just a super simple tomato and eggplant sauce stirred through pasta. Add a pinch of chili flakes and some oozy mozzarella for a vegetarian pasta dish with a meaty texture. I bet even the most enthuasiastic meat eater in your life will enjoy it!
A simple way to use eggplant
Have you ever had eggplants in your fridge and had no idea what to do with them? I promise you that they’re actually really easy to cook with, especially if you have a couple of go-to recipes to hand.
One of my favorite easy ways to eat eggplant (along with this amazing Greek baked eggplant!) is in the form of pasta alla norma, a tomato and eggplant pasta based on a traditional Sicilian recipe. It might sound fancy and intimidating to you, but it really isn’t.
This is a very simple recipe made mostly with pantry ingredients. Grab an eggplant (aubergine!) from the shops or market and you’re probably good to go! The rich tomato sauce is also very versatile. Traditionally, pasta alla norma was made with fried eggplant, but I simply saute the eggplant to make my version. You can use the sauce to make this eggplant lasagna if you prefer. Or pour it over baked or grilled meat or fish. Or even use it as a pizza sauce (my favorite).
I think the whole family will love this. Surprisingly, even my meat-loving husband enjoys it. It has quite a ‘meaty’ texture. But the best part is that it’s on the table in a little over 30 minutes!
📌Recipe snapshot
- Prep: 10 minutes
- Cook time: 25 minutes
- Serves: 4
- Key ingredients: olive oil, eggplant, garlic, crushed dried chili, canned tomatoes, basil, pasta, mozzarella, parmesan
- Why you’ll love this: popular with both meat-eaters and vegetarians, ‘almost’ a 30-minute recipe, mostly pantry dinner, very versatile sauce
Fun fact: Pasta alla norma is named after an opera – ‘Norma’ – composed by Sicilian Vicenzo Bellini.
About the ingredients
TO PREPARE THE EGGPLANT:
- A medium-sized eggplant: You’ll chop it into small cubes that will cook easily. I recommend a standard dark purple colored eggplant. Try to choose a nice firm one with smooth, glossy skin.
- Plenty of good quality olive oil: To cook the eggplant in. With such a simple recipe, it does make a difference if you choose a good quality extra virgin olive oil. Look for a harvest date within a year or 18 months, and a dark colored bottle.
- Crushed garlic and a pinch of crushed dried chilis (or spicy red pepper flakes): You’ll use a bit more garlic than you think you need (a key to success for any tomato-based pasta!)
TO MAKE THE SAUCE:
- Canned tomatoes: Use whole tinned tomatoes rather than chopped/crushed, as they tend to be better quality. I recommend a quality brand such as San Marzano or any organic brand. Just snip with scissors inside the can! Diced tomatoes work too, of course, if that’s what you have.
- A drizzle of balsamic vinegar and a sweetener (either sugar or honey): To add balance to the sauce while it’s simmering.
TO ADD TO THE SAUCE AT THE END:
- Salt and pepper
- Lots of fresh basil: To add authentic freshness and fragrant flavor.
TO ASSEMBLE THE MEAL:
- Pasta: I like to use penne. Spaghetti, tagliatelle and rigatoni all work well too, but use whichever type of pasta noodle you happen to have or like.
- Mozzarella: I tear up 1 ball of mozzarella, but of course you can use mini mozzarella balls or even grated mozzarella instead if you like.
- Pasta cooking water: For extra silkiness in the sauce (this is the secret to extra tasty pasta dishes!).
- Parmesan and extra basil: For sprinkling over the top just before serving. Freshly grated parmesan from the deli counter will have the best flavor and texture!
How to make the perfect pasta alla norma
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
Prep and cook the eggplant: Chop the eggplant into small cubes. Then grab a heavy pot or deep skillet and saute slowly for 10 to 15 minutes in more olive oil than you would think sensible!
Add the rest of the sauce ingredients and simmer: Stir in the garlic and chili flakes, followed by the tomatoes, balsamic, and sugar/honey. Simmer for around 15 minutes.
Season and stir in fresh basil: Once the eggplant is tender, stir in salt, pepper, and fresh basil to finish off the delicious sauce.
Cook and drain the pasta: Do this while the sauce is still simmering.
Fold the cooked pasta into the sauce: Add some of the pasta water you saved to loosen up the consistency of the dish. The pasta will be perfectly silky and coated in the delicious eggplant pasta sauce!
Add mozzarella and serve: Rip the ball of mozzarella and stir it through the dish. Serve your delicious pasta alla norma into bowls and top with parmesan and extra basil.
Here’s the process step-by-step in photo form in case that helps.
Helen’s Top Tips
- Do make sure the eggplant is properly cooked. Under-cooked eggplant is (quite literally) hard to swallow!
- On the other hand, don’t overcook the pasta! I prefer the pasta ‘al dente’, or ‘just’ cooked.
- Remember to save some of the cooking water when you drain the pasta. Just put a bowl or jug under the colander when you drain the pasta into the sink (I’ve forgotten to do this so many times!). Use a little of the water to loosen up the sauce and make it smooth and silky.
- Leftover eggplant sauce? Freeze it for another time! Pour it over meat or fish. Or use it as a yummy and nutritious eggplant pizza sauce. My top tip? Make double and use it to make this incredible vegetarian eggplant lasagna.
How to make the dish your own
This recipe (and especially the eggplant sauce) is very versatile. You can easily adapt it to your tastes!
- You can skip the chili if you like. It actually isn’t in a traditional Pasta Alla Norma – I just like that the dish is lightly spicy.
- Use a different kind of cheese. Ricotta cheese or pecorino cheese works well instead of the mozzarella. I think crumbled feta cheese would be really delicious, too.
- I tend to use large pasta shapes like large penne or pappardelle for this dish because the sauce is quite heavy. But of course it’s OK to use whatever is your favorite pasta. Tagliatelle or fettucine would work well, as would pasta twists or shells.
- Make a pasta bake instead! I’ve included instructions in the ‘notes’ section of the printable recipe below.
Serving ideas
- My favourite way to serve this filling eggplant pasta is very simply – by itself with some green salad.
- If you’re feeling particularly hungry, you can also serve it with some garlic bread (try air fried garlic bread) or this 2-minute toasted bread with olive oil and salt. If you have a bit of extra time, I can’t recommend this quick homemade focaccia bread enough!
- If you’re making this for guests (it’s a great option for easy entertaining!), why not serve alongside some colorful Mediterranean roast vegetables?
- Here’s a wildcard option. Gently stir the eggplant sauce through this amazing 3-ingredient ricotta gnocchi instead!
Recipe FAQs
No. Most eggplant isn’t bitter like it sometimes used to be so I don’t see the need to ‘salt’ it before cooking it. You don’t need to peel it, either. In fact the peel contains healthy antioxidants! It also helps the eggplant to keep its shape and stops it from becoming mushy when cooked.
Yes, of course. If you have leftover aubergine pasta, it’ll keep for 3-5 days in an airtight container in the fridge. Reheat for a few minutes in the microwave (I suggest at 80% power) with an extra drizzle of water to stop it drying out.
However, I suggest only cooking as much pasta as you need for one meal (I allow around 2-2.5 ounces/65-70 grams of dry pasta per person). If there’s any eggplant tomato sauce left, store it by itself in the fridge. Or freeze it in glass containers or zip lock bags for up to 3 months. You can either make pasta alla norma again, or use the leftover sauce as a sauce for meat or a yummy pizza topping! (Don’t forget to add feta!)
This pasta is also pretty good served cold. I’ve taken it to work for lunch several times!
Got a glut of eggplant that you don’t know what to do with? I highly recommend trying this Greek baked eggplant with tomato and feta, too. You won’t believe how delicious it is!
More easy pasta recipes
- Ever made a traditional Italian carbonara (no cream!)? It’s on the table in just 15 minutes!
- 15-minute creamy pesto chicken with mushrooms and parmesan (I usually serve this with tagliatelle!)
- If you’re loving the Mediterranean style of this recipe, try this 20-minute tuna pasta recipe too.
- This chicken mushroom pasta is comforting and satisfying, and ready in just 20 minutes. Fan of creamy pastas? You’ll love this chorizo pasta too!
- Penne puttanesca is another classic Italian pasta dish made with pantry ingredients.
Or take a look at this list of 23 easy Mediterranean vegetarian recipe ideas.
Pasta Alla Norma (Tomato And Eggplant Pasta)
Equipment
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
- 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.4 tablespoons olive oil, 1 medium eggplant
- Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.4 garlic cloves, 1/4 teaspoon crushed chilis
- 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.28 ounces whole tomatoes, 1 tablespoon balsamic vinegar, 1 teaspoon sugar
- At the end of the cooking time, season well and stir in most of the basil.salt and pepper, 1 bunch fresh basil
- Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.10 ounces pasta
- 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'.
- Rip the mozzarella into the pan and stir again briefly.1 ball of mozzarella
- Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.freshly grated parmesan cheese
Argh, it feels so horrible when you put in so much effort for a dish and it doesn’t work! It has happened so many times with me as well! However, this pasta that came into existence as a result is certainly such a blessing because tomato + eggplant is such a fab combo and plus the added herbs and mozzarella! It just honestly cannot get any better than this! Pasta is like my go – to meal hands down and this will definitely hit all the right spots! Love it!
Hi Samina … and thank you for your enthusiasm, as always!
This pasta looks fantastic, Helen! I’m all for quick and comforting pasta recipes! After a long day – I’m want something satisfying and easy to make just like this. Recipe fails are the worst – I’ve had so many lately!
Thank you Jess! I thought this would be foolproof, and fortunately I was right!
Celle-ci, est une de mes pâtes préférées! J’ai trouve que cette recette es simple et difficile à la fois. Le plus difficile c’est de bien saisir l’aubergine. Ton plat a l’air exquis! Jaime beaucoup ta présentation.
Tu as raison que c’est un peu difficile de bien saisir l’aubergine! Je l’ai appris a la dure! 🙂
This dish looks fantastic! I love super simple and tasty dishes! So sad your dish didn’t work out!
Thanks Kelley. It’s OK … I’m over it now 🙂 Guess it happens to the best of us!
I’m sorry about the recipe flop. 🙁 I hate when I have grand ideas and they don’t turn out, only to leave me wasting my time and scrambling for another blog post. haha I couldn’t help but laugh at Mr. Scrummy’s description of the dish…my husband is pretty honest and open about what he thinks too. haha
This meal may be “simple”, but it’s definitely the way I love to eat! Eggplant and tomatoes and pasta can only mean delicious!
Thanks, Marcie! Sometimes Mr. Scrummy’s honesty often leaves my biting my tongue and gritting my teeth, but I ‘suppose’ it can help sometimes. Glad you like this pasta recipe. It’s one of my faves!
Hi there! I’m so happy to have discovered your blog through Recipe Tin Eats. You have great recipes on here, this pasta dish looks amazing!
Hello Fida! Thank you so much for the lovely compliment. And I’m so happy that you came here via Recipe Tin … I LOVE Nagi’s blog (and Nagi herself, actually … such a sweet, sweet person). I hope you visit here again! 🙂
An “omelette ravaged by seagulls?” LOL! It reminds me of trying to photograph meatloaf – I finally just stacked it into a sandwich. 🙂
This pasta looks so delicious! I love eggplant and this looks like a wonderful way to eat it AND I learned that Norma is an opera. 😉
Hahaha … you know, this failed ricotta and butternut recipe got stuffed into a sandwich too! Must be the way to go with recipe flops 😉
Helen – this looks like my favourite last meal dinner, seriously (just add crusty bread and olive oil!). Looks absolutely amazing and I love your pasta sauce making tips – I didn’t think about using whole tomatoes but will definitely try that next time. And ALL for the lots of olive oil!
Thanks for the recipe, will be trying it for sure <3
Thank you, Claudia! I’m really happy you found the tips helpful. I know they’re simple tips, but things that are easily forgotten. Really hope you do try this soon … and do let me know if you do! 🙂
Now I know who Norma is 🙂 Lovely dish, I need to make it 🙂 I agree about the whole canned tomatoes. Love the new recipe index !
Thanks so much, Mira … really happy you approve of the index. I’m really pleased with it!
I always love simple dinners because after a long day I don’t have the patience for something elaborate…but I also want something delicious with rich flavors. This has all of that!!
Hi Zainab! Thanks so much for the lovely compliments. I’m definitely with you on the simple dinners. I’m so lazy on week-nights (well, actually, on any night …) ;-0
I like your new recipe index, very nice. When I want a hearty pasta dish, this is exactly what I picture. This dish is so delicious and I totally agree with all your pasta sauce points.
Thanks, Janette! I’m really happy with it. Glad you approve of the pasta tips, too. Simple but important!
This is one of my favorite pasta dishes, so simple but so good and a flash to whip together. I will have to make it with an Asian eggplant but it will still be delicious. Love those quick and easy meals, life has been crazy lately so appreciate those kind of recipes. Just pinned!
Thanks so much for pinning this, Bam! I’m really happy you like it. I’m sure the Asian eggplant will be just fine. Maybe better!
I had a flop last week-macarons! I shall save the pics to show everyone although my instinct was to delete them and clear space on my very full computer. Great save with this and I like the idea of using whole tomatoes and then crushing them in the pan. It makes sense!
Oooh, I wish Mr. Scrummy would let me show you a pic of his failed macarons last Christmas. They looked just terrible … but actually tasted delicious. I can’t imagine you having a flop – your food is always so exquisite-looking!
Hi Helen, I love dishes like this, eggplant is one of my favorites. Have a great week-end!
You are right! There are so many nights that I love a quick simple meal! This fits the bill perfectly and there’s so many awesome flavours too! Plus it has my love – Eggplants! I will eat ANYTHING with eggplant!
Ha! Your husband certainly does have an imaginative way to describe food fails 😉 No worries, I’ve had a string of food fails recently – they can be so infuriating when you’ve spent all that time and energy on something that just doesn’t work out. At that point I’m like, let’s order takeout. But this is a far better idea! Quick, easy, and guaranteed to turn out well. Btw, your photos are gorgeous!
Loving the new recipe index! This is one of the many things that I love about pasta dishes, they are so quick and simple, but really filling and satifying too.
Thanks, Dannii … I’ve been wanting the index for ages, so feeling really pleased with it!
You are right on, Helen “Pasta Alla Norma” sounds so sophisticated! I gotta admit, the name had me fooled – then I read on and saw how easy it is for looking and sounding so exquisite! Thanks for this and hope you have a wonderful weekend!
Thanks for saying this looks exquisite, Shashi! (blush) You have a good weekend, too!
I am always, always in need of simple dinner recipes…that’s the only way I roll 😉 And I hear you on the recipe fail…I just made two batches of totally delicious chilli that looked like…upchuck. So not going on the blog :/ This looks so delicious and I love how simple it is to make!
Hahaha … sorry about the chilli, Denise. I truly know how it feels to make that decision not to post it … very disappointing!
This is so simple and perfect! I can taste it! Also, we all have the mess ups 🙂
Thanks, Chrissy!