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Eggplant Pasta (Pasta alla Norma)
Eggplant Pasta, or Pasta alla Norma as it's sometimes known is a delicious, quick and simple dinner, perfect for weeknights. It's a vegetarian meal that can be easily adapted to be gluten free or vegan and great for beginner cooks!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Ingredients
- 1 large eggplant, cut into 2cm cubes
- 1/2 brown onion, finely chopped
- 3 cloves garlic, finely diced
- 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
- 3 tablespoons olive oil
- 250 g cherry tomatoes, halved
- 1/4 cup red wine or balsamic vinegar, or to taste
- 1 x 400g can died tomatoes
- 1 heaped tablespoon tomato paste
- Salt and pepper, to taste
- 1 teaspoon sugar, or to taste, optional
- 500 g rigatoni or pasta of your choice
- Large handful fresh basil, roughly chopped
- Fresh parmesan, grated, to serve
Instructions
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Heat the olive oil in a large frypan or saucepan on medium heat until hot. Add the eggplant and cook, stirring occasionally for 7-10 minutes or until they start to colour. Add the chopped onion, garlic and oregano and cook, stirring for about 3 minutes. Add the cherry tomatoes and balsamic or red wine vinegar and cook for another 5 minutes or until the tomatoes start to burst and release their juice.
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Turn the heat down and add the can of tomatoes, tomato paste, salt and pepper and stir to combinme. Cook, stirring occasionally for 10-15 minutes or until the sauce is slightly thickened. Test for seasoning and add a little sugar or more vinegar if you like.
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In the meantime, cook your pasta in boiling, salted water until al dente. Reserve 1/2 cup of the cooking water.
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Remove the sauce from the heat and stir in the fresh basil. Drain the cooked pasta and add to the sauce, stirring to coat. Add some or all of the reserved cooking water if the sauce consistency looks too thick.
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Serve with more fresh basil and freshly grated parmesan cheese.