Pasta alla norma – (with eggplant)

There are so many ways to make this pasta. This is my version. I do change the way I prepare the eggplant depending on the season. In the winter I love to roast it. I dice it, mix in extra virgin olive oil, a bit of salt and roast for 40 mins on 400. This gives the eggplant a custard consistency and when mixed with the tomato sauce its blends together deliciously. During the warmer months, I cut it into strips and fry in Avocado oil. This is how I am preparing it today. You can use vegetable, canola, or extra virgin olive oil. I usually make this with fresh mozzarella, but a more traditional Sicilian Pasta Allla Norma is topped with shaved or grated ricotta salata.

Ingredients

1 small onion diced

5-8 cloves garlic chopped

1 large eggplant skinned and diced or cut in strips

1 can crushed tomatoes

Dried basil/ or fresh!

Salt and pepper 

1 lb fresh mozzarella salted.

Splash of red wine

Directions

Take the skin off the eggplant (unless you prefer to leave it)

Dice or cut into strips.

heat oil in a large frying pan and fry the eggplant in batches. Do not overcrowd the pan. Set aside.

Once you are done frying, add EVOO to the pan

Sauté onion 5-7 mins and then add garlic and sauté another 2-3 mins.

Add tomatoes salt pepper and basil 

Add a splash of red wine

Add 2/3s of the eggplant to the sauce (save the rest to top)

Cook 20 mins on low Add pasta water and combine pasta, sauce, mozzarella. Top with extra eggplant.