Recipe: pasta alla norma

Pasta alla norma, a delicious vegetarian pasta with aubergine that originated in Sicily. You can make this 'light' version by not frying the aubergine in a frying pan, because aubergine absorbs a lot of oil. Instead, grill the slices in the oven. Enjoy your dinner!

Ingredients for the pasta alla norma

Side dish for 4 people

• 2 eggplants
• olive oil (for frying and brushing the aubergine)
• 2 garlic cloves, finely chopped
• 2 cans of diced tomatoes
• 1 tsp sugar (optional)
• 12 basil leaves
• 320 grams (whole wheat) rigatoni
• percorino romano (to grate)
• salt and pepper

Preparation of the aubergine

1. Cut the aubergine into slices of maximum 1 cm (a mandolin is useful to cut even slices). If you have time, sprinkle some salt over the slices and let rest for 1 hour. This will rid them of the bitter moisture. After an hour, pat dry and clean with kitchen paper.
2. Preheat the oven to 220°C
3. Brush a baking tray with olive oil and place the aubergine slices on it. Then brush the top of the aubergine with olive oil. (1)
4. Place the aubergine in the preheated oven for about 30 minutes until they are golden brown (2). Turn halfway through the time.

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Preparation of the sauce

1. Choose a large pan.
2. Heat 3 tbsp olive oil. Add the garlic – be careful not to burn the garlic. Add the diced tomatoes, some salt and pepper and let it simmer for about 15 minutes. Add a teaspoon of sugar if desired (to soften the acidity of the tomatoes). Crush the tomato cubes a little more finely with a fork.
3. Meanwhile, cut the aubergine into strips (3) and add to the sauce (4). Tear the basil leaves and add them to the sauce as well.

Preparation of the pasta

1. Place a pan with 3 liters of water on the fire and add 3 teaspoons of salt when the water is boiling. Cook the pasta and cook until pasta is according to the specified time.
2. Drain the pasta and add to the sauce. Mix everything well. Serve with freshly grated pecorino and some basil leaves if desired.