Pasta alla Norma 🇮🇹

I was recently introduced by a friend to this classic Sicilian pasta dish, named after Bellini's opera Norma, with the connotation of being 'excellent' or a 'masterpiece'.  It is amazing something put together with a few simple ingredients can taste so good.  A masterpiece it is to behold and consumed, featuring healthy Mediterranean staples like eggplants, tomatoes and basil, which are all in season at the moment.  I used a combination of baby eggplants and the teardrop shaped graffiti eggplants which I happened to have, but any types of eggplants will do.  When cooked, they soften up into sponges of deliciousness that soak up all the flavour you put into the dish.  A real comfort food you would end up wanting to have again and again.

Serves 4

INGREDIENTS

• 200g / 7oz dry penne or rigatoni pasta
• olive oil
• 450g / 1lb eggplants, cut into 1cm / ½" rounds
• 1 medium size onion, peeled and roughly chopped
• 3 garlic cloves, peeled and crushed
• 400g / 14oz tin crushed tomatoes or equivalence in fresh tomatoes
• ½ teaspoon dried red chilli flakes
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 cup fresh basil leaves, shredded or chopped
• 3 tablespoons ricotta cheese or goat cheese 
• 2 tablespoons grated parmesan cheese
• sea salt and freshly ground black pepper

METHOD

1. Place cut eggplant pieces into a large bowl and mix with 1 tablespoon of olive oil.  Lay them out on a lined baking tray and bake in a preheated 220°C/425°F conventional or 200°C/400°F fan-forced oven for 10-15 minutes until golden brown.  Remove from oven and set aside.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.  Add the onions and sauté until softened, about 4 minutes.  Add the garlic and the dried chilli flakes.  Continue to sauté for another minute.
3. Stir in the tomatoes and bring the sauce to a simmer.  Add the oregano, vinegar and sugar.  Season with salt and pepper to taste.  Let the sauce simmer under low heat for 10-15 minutes until thickened slightly.
4. While the sauce simmers, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package instructions until al dente.  Drain and reserve ¼ cup of the pasta water.
5. Add the eggplants and pasta with the reserved pasta water to the sauce.  Toss to coat.  Stir in the ricotta cheese or goat cheese.
6. To serve, top the pasta with parmesan cheese and chopped basil leaves.