Pasta Alla Norma (With Eggplant And Tomato)

1. 1

   Sprinkle the eggplants with salt, leave to 'sweat' in a bowl until the bitter juices are released.

2. 2

   Heat a drizzle of oil in a heavy pan and fry the onion until soft.

3. 3

   Add the tomatoes, salt, pepper, and a teaspoon of sugar to negate the acidity of the tomatoes.

4. 4

   Cook on a low heat for 20-30 minutes, until the sauce thickens.

5. 5

   Rinse and dry the eggplants.

6. 6

   Heat a little more oil in a deep frying pan and fry the eggplant slices in batches until golden.

7. 7

   Drain with absorbent paper towel and set aside.

8. 8

   Cook the pasta according to the instructions on the packet. Drain and mix with the tomato sauce.

9. 9

   Add the eggplant, crumbled cheese, and basil leaves.

10. 10

    Sprinkle with freshly ground black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.