Pasta Alla Norma

Serves 4 people
 
Ingredients1 onion, minced

• 1 eggplant, unpeeled, sliced into thin strips
• 2 cups oil, for frying 
• ​4 tablespoons olive oil
• 2 cups tomato puree
• 10 leaves fresh basil
• 1 teaspoon salt, or to taste
• 12 ounces pasta, short and round is best
• ½ cup ricotta or pecorino cheese

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Directions

•  Fill a deep skillet with frying oil and lightly fry the eggplant until soft and golden; drain and set aside.
• In a separate skillet sauté the onions in olive oil on medium heat 5-10 minutes until translucent. Add the tomatoes, basil, salt, and eggplant; simmer 20-30 minutes.
• Boil the pasta according to package directions until it is cooked al dente. When done, drain the pasta and mix with the sauce. Top with fresh ricotta or pecorino cheese.