Pasta alla Norma

This vegetarian pasta dish originates from Sicily. It was named after Sicilian composer Bellini's hugely successful opera "Norma". Pasta alla Norma is a typical Sicilian dish with eggplants, sweet & ripe tomatoes, ricotta salata, fresh basil, olive oil and pasta. It is usually made with Ricotta Salata cheese, which gives a distinctive original flavor. However, you can substitute it with pecorino or feta, but you know it won't be the same.
Some insist that the pasta must be maccheroni… Well, I used spaghetti (this is what I had in my pantry). A delicious easy dish to enjoy on a weekday night...

2 medium eggplants, cut into cubes
1/2-cup olive oil
1 small onion, chopped
4 cloves garlic, crushed
1 1/2 tsp fresh oregano leaves, chopped or 1/2 tsp dry oregano
6 leaves fresh basil, shredded
1/4 tsp red chili flakes
2 lbs tomatoes, ripe, seeded and chopped or canned Italian tomatoes
salt and freshly ground black pepper
3/4 cup grated ricotta salata or pecorino...
1 lb spaghetti or maccheroni

Sprinkle the eggplant cubes with salt.
Place in colander and let stand for an hour or so.
Place on paper towels to drain.

Heat the olive oil in a large skillet. Brown eggplant cubes on both sides. Set aside.
Alternatively, brush both sides of eggplant cubes with olive oil, place on cookie sheet, bake in a pre-heated 450º F oven for 15 minutes or till nicely browned. Set aside.

Heat 2 tbsp of olive oil in a pan. Add onion and sauté till golden. Add garlic and sauté for 1 or 2 minutes.
Add the tomato, fresh oregano, red chili flakes and basil. Cook about 10 to 15 minutes at high heat; do not allow sauce to dry out.
While tomato sauce cooks, bring water to a boil. Cook pasta and drain when done. Place in a bowl, pour tomato sauce and eggplant cubes and mix. Sprinkle the cheese and serve.

Pâtes alla norma

2 aubergines, coupées en cubes

120 ml d'huile d'olive

1 oignon, haché

4 gousses d'ail, écrasées

1 1/2 càc d'origan haché ou 1/2 càc d'orgian séché

6 feuilles de basilic, hachées

1/4 càc de piment d'Espelette

1 kg de tomates mûres, épépinées et coupées en dés ou une boite de coulis de tomates

sel et poivre

3/4 tasse de ricotta émiétté ou de pecorino...

500 g spaghetti or maccheroni

Saupoudrez les aubergines avec du sel.

Laissez-les dégorger de sel pendant environ 1 heure.

Placez-les sur du papier absorbant.

Faites chauffer l'huile d'olive dans une sauteuse. Faites frire les aubergines.

Vous pouvez les badigeonner d'huile d'olive et les glisser au four pendant 15 mn à 220ºC.

Faites chauffer 2 càs d'huile d'olive et faites revenir l'oignon, puis l'ail.

Ajoutez les tomates, l'origan, le piment et le basilic, et laissez mijoter 10 à 15 mn.

Faites cuire les pâtes dans de l'eau salée bouillante. Egouttez et placez dans un saladier. Versez la sauce tomate dessus, ajoutez les dés d'aubergines. Mélangez et parsemez de fromage. Servez.