Pasta Alla Norma

1. 1

   Peel the eggplants and slice them crosswise into disks less than one-half-inch thick.

2. 2

   Layer the slices in a bowl, sprinkling coarse kosher salt over each layer.

3. 3

   Place a plate over the slices and place a weight on top.

4. 4

   Let sit for 30 minutes.

5. 5

   Rinse the eggplant slices well and pat them dry with paper towels.

6. 6

   Heat the oil in a large skillet over medium heat.

7. 7

   Add the garlic cloves and saute for two minutes.

8. 8

   Add the eggplant and saute for 15 minutes, turning once or twice.

9. 9

   Season with salt and pepper to taste, then pour in one-half cup of cold water.

10. 10

    Cover and cook 20 minutes, stirring occasionally.

11. 11

    Meanwhile, bring a large pot of water to a full boil.

12. 12

    Add coarse salt to taste, then add pasta.

13. 13

    Cook until al dente, about 9 to 12 minutes.

14. 14

    Remove the garlic from the eggplant and discard.

15. 15

    Drain the pasta well, place it in a shallow serving bowl and pour the eggplant sauce over.

16. 16

    Toss well.

17. 17

    Sprinkle with parsley and serve with additional ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.