Pasta alla Norma with Eggplant
Pasta all Norma, a beloved dish from Catania, Sicily, is far from an ordinary meal. This exquisite eggplant dish has a unique and complex flavor profile. The eggplant has a rich and buttery texture, whilst the tomato sauce is packed with aromatic spices.
Servings: 3 servings
Ingredients
Spices and Condiments
- 1 tsp White Pepper
- 1 tsp Onion Powder
- 1 tsp Ginger Powder
- 1 tsp Salt
- 1 tsp Dried Basil
- 1 tsp Paprika Powder
- tsp Dried Oregano
- 1/2 tsp Brown Sugar
- 2 tsp Worcestershire sauce
- 75 grams Tomato Paste
Vegetables
- 400 grams Tomatoes - Diced
- 8 Garlic Cloves
- 4 tbsp Butter
- 300 grams Eggplant
- 1 Onion - Small
Other ingredients
- 2 tbsp Olive oil
- 300 grams Spaghetti
Instructions
- Eggplant: 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 two tablespoons of butter. Add the Eggplant. Sprinkle with salt and pepper. Cook for eight to ten minutes until the eggplants have visibly browned and have grill marks.
- Tomato Sauce: Set the temperature to medium high-heat. Add Olive oil, add the sliced onions and minced garlic to the pan. Once the onions and garlic have browned, add the diced tomatoes, spices + condiments. Cook for thirty minutes on medium low heat.
- Spaghetti: Cook your spaghetti in 1.5 liters 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.
- Garnish: Use basil leaves, use as much as you prefer, also add Parmesan cheese.