Pasta A La Norma (Eggplant & Tomato Sauce) Recipe

Name: Pasta A La Norma (Eggplant & Tomato Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1/4 teaspoon sea salt; 2 eggplants, sliced (you can peel if you like, personally I like the skin); 3 garlic cloves, minced; 10 tomatoes, diced (you can peel and de-seed if you like); 1/4 - 1/2 teaspoon salt (or more to taste); pepper; fresh basil; 375 g wholewheat penne pasta (that's 1 regular box for me)

Servings: persons

2 tablespoons olive oil
1 onion, diced
1/4 teaspoon sea salt
2 eggplants, sliced (you can peel if you like, personally I like the skin)
3 garlic cloves, minced
10 tomatoes, diced (you can peel and de-seed if you like)
1/4 - 1/2 teaspoon salt (or more to taste)
pepper
fresh basil
375 g wholewheat penne pasta (that's 1 regular box for me)

1
Using a heavy bottomed pot or large sautee pan, heat the olive oil over medium heat. Once warm, add the onions and salt, let them cook over medium low heat until nicely browned. Stir often to prevent burning.
2
Cut the eggplants into about 1/2 inch slices. Place them in a colander, sprinkling each piece with salt. Put a plate on top and some kind of weight to press the plate down (a tin of beans works well). Leave that to sit for about 15 minutes.
3
While you wait, cut up your tomatoes.
4
Back to the onions, add in the garlic now and let that cook for a few minutes. Then add in the diced tomatoes and salt.
5
Pat your eggplant slices dry, dice them up and add to the sauce. Leave the sauce to simmer for about 20 minutes,
6
While the sauce simmers, cook the pasta al dente. Drain, then add into the sauce along with some fresh chopped basil. Mix well but gently and serve with some fresh basil sprinkled on top.

593

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, diced, 1/4 teaspoon sea salt, 2 eggplants, sliced (you can peel if you like, personally I like the skin), and more.

Yes, Pasta A La Norma (Eggplant & Tomato Sauce) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta A La Norma (Eggplant & Tomato Sauce)

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