A simple Sicilian pasta with tomatoes and eggplant is everything you need on a cold winter night.
By Helen Buxton
There are times when a simple meal is all you want. Quite a lot of the time, actually.
Today’s post came about because a simple meal (and I mean REALLY simple) was truly in order. 
This recipe based on a handed-down-through-the-generations Sicilian recipe called Pasta alla Norma was perfect!
I’ve found that there are a few little keys to a successful tomato-based pasta:
-Use a bit more garlic than you think you need.
-Use whole tinned tomatoes rather than chopped/crushed, as they tend to be better quality then crush them yourself in the pan as you go.
-Make sure you add plenty of salt and a bit of sugar for sweetness – then taste as you go.
-Add fresh herbs towards the end of cooking.
-Save some of the pasta cooking water and stir it into the dish at the end to loosen everything up and leave the pasta perfectly coated in sauce.
Another ‘key tip’ for this particular dish is to not be shy with the olive oil. You need a good few glugs at the beginning to cook your eggplant cubes. You really don’t want to be eating woolly, undercooked eggplant (believe me, I’ve done it plenty of times!).
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Eggplant Pasta Alla Norma
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
A simple Sicilian pasta dish, perfect for a cozy night in. Eggplant, tomatoes, and basil create a flavorful sauce.
Ingredients
- 4-5 tbsp olive oil
- 1 large eggplant (237 ml) (cut into small cubes (about 1cm²))
- 3-4 cloves garlic (crushed or sliced)
- 0.25-0.5 tsp crushed chilis
- 2 cans (2 lbs (907 g)) whole tomatoes
- 1 tbsp (15 ml) balsamic vinegar
- 1 heaped tsp sugar
- Salt and pepper
- 1 bunch fresh basil
- 1 lbs (454 g) pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
- 1 ball mozzarella
- freshly grated parmesan cheese
Instructions
- Heat olive oil and stir in eggplant until coated. Cook, stirring occasionally, for 10 minutes.
- Add garlic and chilis; cook, stirring, for 2 minutes.
- Add tomatoes, crushing them with a wooden spoon. Pour in balsamic vinegar, add sugar, and season generously. Simmer for 15 minutes, or until eggplant is soft.
- Stir in most of the basil.
- Boil pasta until al dente, then drain, reserving some water.
- Add pasta to the sauce and toss until coated. Add reserved pasta water to create a smooth sauce. Add mozzarella and stir.
- Serve immediately, topped with parmesan cheese and remaining basil.
Notes
- For richer flavor, roast the eggplant cubes at 400°F (200°C) for 20 minutes before adding them to the sauce.
- If you don’t have fresh basil, you can substitute 1 teaspoon of dried basil, but add it during the last 5 minutes of simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of pasta water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Why is it important to use whole tinned tomatoes instead of crushed ones for this recipe?
Whole tinned tomatoes are often of better quality, allowing you to crush them yourself in the pan, which enhances the flavor and texture of the sauce.
How much olive oil should I use for cooking the eggplant?
You should use a generous amount of olive oil at the beginning to ensure the eggplant cubes cook properly and do not end up woolly or undercooked.
When should I add the fresh herbs to the pasta dish?
Add the fresh herbs towards the end of cooking to preserve their flavor and aroma in the dish.
