Pasta Alla Norma (Eggplant Pasta)

Serves 4 | Vegetarian

Ingredients 

• 2 medium eggplants, chopped into 2cm pieces

• 3 teaspoons salt, divided

• 100ml extra virgin olive oil, divided

• 1 brown onion, finely diced

• 2 garlic cloves, thinly sliced

• 1 tbsp tomato paste

• 1/2 tsp chilli flakes

• 750ml passata

• 1 small bunch fresh basil, divided

• 400g dried short pasta (i.e. fusilli, penne, paccheri or rigatoni)

• 40g ricotta salata, to serve

Method 

Step 1: Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Let eggplant sit for 15-20 minutes, then pat dry with paper towel, removing excess salt and moisture.

Step 2: Heat 50ml olive oil in a pan over medium heat. Add onion and cook for 3-4 minutes or until soft, then add garlic, tomato paste and chilli and cook for another 3-5 minutes, stirring regularly, until the paste has darkened slightly.

Step 3: Add passata and 3-4 fresh basil leaves. Season with 1/2-1 teaspoon of salt, then bring to boil and reduce heat to low and simmer gently for 25-35 minutes, or until the flavour has developed and the sauce has reduced slightly.

Step 4: Meanwhile, heat the remaining 50ml olive oil in a frying pan over high heat. Fry the eggplant until golden and soft; about 10-15 minutes. Add eggplant to the sauce and cook for another 3-5 minutes. Season to taste.

Step 5: Bring a large saucepan of salted water to the boil, then cook pasta as per instructions on packet. Use a slotted spoon to transfer pasta straight to the sauce. Toss well to coat. Divide amongst plates and top with shavings of ricotta salata and fresh basil.