Pasta alla Norma

"Tuscan Women Cook appreciates suggestions for other ways to prepare dishes. Here are some ideas. Fry the eggplant in small cubes for a different texture. Shred it into fine threads before adding the cooked eggplant to the pasta. Traditionally fat rigatoni or penne are called for. Instead, combine slices or cubes of fried eggplant with meat ravioli or fresh gnocchi. Sicilians favor sheep's milk ricotta salata grated over this dish, but you can also use your favorite pecorino, Grana Padano or aged Parmesan."

"How to make Pasta alla Norma Ingredients: Olive oil as needed, at least ½ cup 2 medium eggplants (about 1 ½ pounds) Salt and freshly ground black pepper 1 tablespoon chopped garlic 2 pounds tomatoes, peeled, seeded, and coarsely chopped (or 2-3 cups tomato sauce) 2 tablespoons tomato paste 1 dried hot chili pepper (optional) Pinch dried oregano or 1 teaspoon fresh ½ pound penne rigate or rigatoni Several large basil leaves, torn into small pieces Grated ricotta salata or pecorino romano"

Pasta alla Norma centers on eggplant, with frying producing an almost meaty texture and roasting offering a lighter, equally delicious result. The preparation combines seasonal eggplant and tomatoes into a simple, heritage-rooted Sicilian pasta. Variations include frying eggplant in small cubes, shredding it into fine threads, or combining slices or cubes with meat ravioli or fresh gnocchi instead of rigatoni or penne. Sicilians traditionally grate sheep's-milk ricotta salata over the dish, though pecorino, Grana Padano, or aged Parmesan can substitute. The recipe calls for generous olive oil, tomatoes or sauce, tomato paste, garlic, basil, oregano, pasta, and salt and pepper, with oven-roasting or frying as finishing methods.

Read at Alternative Medicine Magazine