Enjoy a classic Italian recipe from Sicily. This wonderful pasta dish is sure to be an instant family favourite.



Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 2 eggplants, medium
 extra virgin olive oil, for brushing
 2 Tbsp extra virgin olive oil
 1 onion, diced
 4 garlic cloves, minced
 1 Tbsp oregano
 1 tsp red pepper flakes
 ½ tsp cinnamon
 2 28 oz [796 ml] cans can of plum tomatoes (or 6 cups [1.5L] of peeled, seeded and diced fresh tomatoes)
 1 Tbsp red wine vinegar
 1 large bunch of basil, stems removed and leaves torn
 1 lb dried Rummo pasta [500g]
 ¾ cup ricotta salata or pecorino Romano cheese, grated

1

Remove the stem ends of the eggplant and discard. Cut the eggplants into 3/4 inch rounds.

2

Brush both sides with olive oil and place on a large baking sheet.

3

Roast in a 450F. oven for about 20-25 minutes or until golden. Remove from oven and let cool. When cool enough to handle, cut the eggplant slices into quarters. Set aside.

4

While the eggplant is roasting, add 2 tbsp. (25 ml) of olive oil to a medium sauté pan or wok over medium-high heat.

5

Add the onion and cook until light golden. Add the garlic and cook, stirring constantly for 1 minute.

6

Add the oregano, red pepper flakes, cinnamon and tomatoes. Break the tomatoes up with a wooden spoon. Reduce the heat to a simmer and cook for about 10 minutes.

7

Add the eggplant and vinegar and continue to cook for about 15 minutes at a gentle simmer until thick. Add the basil and cook a further 5 minutes. Season with salt to taste.

8

When the sauce is almost ready cook the pasta in a large pot of salted water until al dente.

9

Add the pasta to the pot with the sauce and toss.

10

Transfer to a large pasta bowl and garnish with the cheese.


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Ingredients

 2 eggplants, medium
 extra virgin olive oil, for brushing
 2 Tbsp extra virgin olive oil
 1 onion, diced
 4 garlic cloves, minced
 1 Tbsp oregano
 1 tsp red pepper flakes
 ½ tsp cinnamon
 2 28 oz [796 ml] cans can of plum tomatoes (or 6 cups [1.5L] of peeled, seeded and diced fresh tomatoes)
 1 Tbsp red wine vinegar
 1 large bunch of basil, stems removed and leaves torn
 1 lb dried Rummo pasta [500g]
 ¾ cup ricotta salata or pecorino Romano cheese, grated

Directions

1

Remove the stem ends of the eggplant and discard. Cut the eggplants into 3/4 inch rounds.

2

Brush both sides with olive oil and place on a large baking sheet.

3

Roast in a 450F. oven for about 20-25 minutes or until golden. Remove from oven and let cool. When cool enough to handle, cut the eggplant slices into quarters. Set aside.

4

While the eggplant is roasting, add 2 tbsp. (25 ml) of olive oil to a medium sauté pan or wok over medium-high heat.

5

Add the onion and cook until light golden. Add the garlic and cook, stirring constantly for 1 minute.

6

Add the oregano, red pepper flakes, cinnamon and tomatoes. Break the tomatoes up with a wooden spoon. Reduce the heat to a simmer and cook for about 10 minutes.

7

Add the eggplant and vinegar and continue to cook for about 15 minutes at a gentle simmer until thick. Add the basil and cook a further 5 minutes. Season with salt to taste.

8

When the sauce is almost ready cook the pasta in a large pot of salted water until al dente.

9

Add the pasta to the pot with the sauce and toss.

10

Transfer to a large pasta bowl and garnish with the cheese.

Pasta alla Norma