Welcome back to Pasta A-Z where I’m making pasta dishes from every letter of the alphabet. Today is E for eggplant pasta or pasta alla Norma. There are a lot of different ways to make this dish. I cubed then sautéed my eggplant. Some people toss the eggplant in flour first, some people roast it, but this way was super easy and delicious.
INGREDIENTS
-1 large eggplant
-4 cloves garlic
-Vegetable oil
-Olive oil
-Can crushed tomatoes
-Fresh basil
-Dried oregano
-Rigatoni (or whatever pasta you want)
DIRECTIONS
-Cube the eggplant
-Heat vegetable oil and salt the eggplant then sauté in the oil till golden and remove from the pan.
-Add a little olive oil to the pan and the garlic. Sauté for a few minutes then add the crushed tomatoes and a splash of water. Add fresh basil, dried oregano, salt and pepper.
-Bring it up to a simmer and cook for around 10 minutes then add the eggplant in. Drop it to low and cook for 20 minutes.
-Cook pasta to al dente then add into the sauce
-Top with ricotta and enjoy!
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chef grc 