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.
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.
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
Video
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. 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).