Pasta all Norma – Pasta with Eggplant

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Pasta Alla Norma (Sicilian Dish)

8 ounces rigatoni pasta
3 tablespoons olive oil, divided
1 medium eggplant peeled
2 garlic cloves, minced
1 tablespoon tomato paste (optional)
One 17-ounce container of crushed tomatoes
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
4 basil leaves, cut into ribbons
2-4 ounces ricotta En Salata cheese, shredded (you could use Feta cheese or grated Parmesan)

Add a few paper towels on a baking pan. Slice the eggplant into 2-inch rounds and add them to the pan in a single layer. Sprinkle each with salt and let sit for 20-30 minutes to draw out liquid from the eggplant, which makes it taste bitter. When ready, pat them dry, then cut into 2-inch cubes.
Add 2 tablespoons of the oil to a large skillet over medium-high heat. When hot, add the eggplant pieces in one layer. You may have to fry the eggplant in batches, adding the remaining oil as needed.
Fry until browned, remove and pat with a paper towel.
Add salted water to a pot to cook the pasta over high heat. Once it’s boiling, add the pasta to cook.
Use the oil from the eggplant and the same skillet to make the sauce, removing some of the oil from the skillet, as needed. Reduce the heat to low.
Add the garlic and cook for about 30 seconds. Add the tomato paste (if using) and break it up and stir with the garlic.
Increase the heat to medium-low. Add the crushed tomatoes, season with salt, black pepper, and red pepper flakes. Stir to combine.
When the pasta is finished, drain it.
Add the basil to the tomato sauce.
Add the eggplant to the sauce and stir to combine.
Add the pasta to the skillet, stirring to combine and to coat all the pasta with the sauce.
Transfer to serving bowls, and top with the ricotta Salata cheese.

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Hi everyone. How you doing? I’m going to be 
making for you today. It’s called pasta alan. It’s a Sicilian dish. It’s made with eggplant. 
And I can’t wait to have it. Haven’t had it in a very long time. So, let me show you. I’m going 
to cut the eggplant. We’re going to put them on the paper towels. could either slice them like 
a French fry or you could slice them and then dice them. However you want. There’s no set way. 
So, what I’m going to do is salt these and wait about 15 minutes to a half hour until all the 
water comes out. And then when you’re done, you’re going to pat them dry and then cut them. 
And then I’ll have the oil heating up so I could fry them. I’ll be back. Okay. So, I patted 
dried the eggplant, wiped off some of the salt, and cut it into strips. The oil is heating 
up. It’s nice and hot. There you go. Okay. So, you’re going to don’t over 
load the frying pan. All right. So, I have all the eggplant fried and they should 
be browned like this. What I have here is about 34 cloves of garlic and about a/4 of a 
teaspoon, maybe a little bit more of hot pepper and some basil. We’re going to move this around. Have my pasta already in cooking. If you were going to use the 
paste, the tablespoon of paste, you would put it in. Now, add the tomato. Add some salt. About a teaspoon. If that is done, we’re going 
to take the pasta out. Put it in here with a good portion of the eggplant. But you’re going to save 
some of the eggplant when you plate it to put on top. And then you’re going to grate some cheese 
on it. Okay. So, the pasta here, we’re going to put it in the sauce. Turn that off. We’re going 
to take some of the eggplant and put it in here. And mix it around. Oh, that looks good. I’m going to plate some here. Now, like I said, you’re supposed to put 
anal, but you can substitute lugadelli romano, which I’m going to do right here. You’re going 
to take a few of the eggplants and put it on top. And we’re going to give it a taste. That’s delicious. Wow. I hope you 
try it. It’s not that hot, but bonet.