Pasta alla Norma
Servings: 2 servings
Ingredients
Spices and Condiments
- 1 tsp White Pepper
- 1 tsp Salt
- 1 tsp Dried Basil
- 1 tsp Paprika Powder
- 2 tsp Worcestershire sauce
- 75 grams Tomato Paste
Vegetables
- 400 grams Tomatoes - Diced
- 8 Garlic Cloves
- 300 grams Eggplant
- 1 Onion - Small
Other ingredients
- 2 tbsp Cooking oil
- 400 grams Pasta
Instructions
- Wash, cut and slice your eggplant. Set the grill pan to high heat. Make sure that the grill pan has plenty of space for all of the sliced eggplants to fit on it. Add the Eggplant. Sprinkle with salt and pepper. Cook for eight to ten minutes until the eggplants have visibly browned and have grill marks.
- Set the temperature to medium high-heat. Add cooking oil, add the sliced onions and minced garlic to the pan. Once the onions and garlic have browned, add the tomatoes, spices and condiments. Cook for 10 minutes on medium low heat.
- Cook your pasta in 1.5 litres of water. Add a pinch of salt to your boiling water. After approximately 8 minutes, drain and add to your tomato sauce. Top with the Grilled eggplants. Mix the ingredients and garnish with chopped parsley.