Sicilian Eggplant Pasta

October, 2020

I was inspired by my recent trip to Sicily to recreate this pasta dish I ate many times. In Italy this is known as Pasta alla Norma. A super easy dish featuring one of my favourite vegetables.

Sicilian Eggplant Pasta

Serves 3-4

Ingredients
  • 2 eggplants, sliced and cut into 2cm chunks

  • Salt

  • Extra virgin olive oil

  • 400g tin chopped tomatoes

  • 3 garlic cloves, finely chopped

  • 1 tsp chilli flakes

  • 1 tbs red wine vinegar

  • 10 basil leaves

  • 200g rocket, washed

  • 200g ricotta cheese

  • Pasta of choice (approx 75g per serve)

Method
  1. Place eggplant in a large mixing bowl and sprinkle with salt. Tossing to coat then leave for 30 minutes to remove the moisture

  2. Once ready, rinse the salt off and pat dry between a tea towel

  3. Pour 1 tbs oil in a large fry pan and cook half the eggplant on medium-high heat for 5 minutes until brown

  4. Repeat with remaining eggplant with an extra 1 tbs oil

  5. In a seperate large fry pan cook the onion on low heat in 2 tsp oil until brown

  6. Add the tomato, vinegar, chilli and basil and bring to medium heat to thicken for approximately 5 minutes

  7. While the sauce is thickening, cook your pasta as per instructions on the packet

  8. Once the sauce has thickened stir through the eggplant and season with pepper

  9. To serve, add rocket to the bottom of a bowl, layer with the the eggplant pasta and dollop with ricotta cheese

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© Talia Cecchele, 2020