Pasta alla Norma

There's a theme to our dinner menu this week and that theme is based on a spongy, purple and delicious vegetable.   EGGPLANT!!!  🍆(Yes, I know that it's a fruit, but I feel better about eating ridiculous amounts of it when I label it a vegetable.) 😂 

Our eggplant based menu happened by accident really.  It all started when I spotted a basket of the absolute cutest mini eggplant at the farmers market that I couldn't resist.   Needless to say, they came home with me.  Then I found a giant eggplant at the grocery store that had my name all over it soooo... they found their way into my shopping cart too.  

It's Eggplantpalooza Week! ​I'm making eggplant parmigiana pizza, eggplant pecorino, eggplant meatballs and Pasta alla Norma.  Pasta Norma is the kiss of Sicilian summer. It’s a composition that sings of seasonality, when tomatoes and eggplant are at their peak and my garden is overrun with fresh basil.  

I have a borderline unhealthy obsession with this delicious pasta dish flavored with eggplant.  I used to order it on a regular basis at a local Italian restaurant that we visited frequently.  Their pasta Norma was beyond delicious.  Rich tomato sauce loaded with golden eggplant blanketing perfectly cooked tubes of pasta and topped with a pile of freshly grated Italian cheese.  I was devastated on the day that I found out that the establishment that made the Pasta Norma that I adored so much, was closing.  😢

With all this beautiful eggplant in the house, there was really no excuse for me not to make my own version of Pasta Norma this week.  After all, there's really nothing bad that can happen when you combine fresh eggplant, tomato sauce and cheese.  

Pasta Alla Norma
5-6 mini eggplant, cut into 1/2-inch cubes
Kosher salt 
3 Tablespoons olive oil 
3 garlic cloves, mined 
2 anchovy fillets, minced 
¼  teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 pound penne
6 tablespoons chopped fresh basil
3 tablespoons extra-virgin olive oil
3 ounces parmesan cheese

Toss eggplant with 1 teaspoon salt in medium bowl.

Line surface of plate with double layer of paper towels and lightly spray with nonstick cooking spray.

Spread eggplant in even layer on plate.

Microwave, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through.

Transfer eggplant bowl, drizzle with 1 tablespoon olive oil and toss gently.

Heat 1 T. oil in skillet.  Add eggplant and cook, stirring occasionally, for 10 minutes until browned.  Cool on plate.

Add 1 T. oil, anchovies, garlic and red pepper to skillet and cook 1 minute.

Add tomatoes, bring to a boil and cook 8-10 minutes until thickened. 

Cook pasta according to package directions, reserving 1/2 c. water.

Gently stir eggplant into tomato mixture in skillet.  Cook 3-5 minutes.

Stir basil and 1 T. extra-virgin olive oil into sauce; season to taste with salt.

Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta.

Sprinkle with parmesan before serving. 

What other eggplant recipes do you have that I need to know about?  Send me your recipes.  I like everything from warm eggplant dips to grilled eggplant in my salad.  If you've got a great recipe that you want to share - I'd love to see it.  

​Ciao!

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