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Pasta alla Norma







Servings: 2-3

 Ingredients:

 1 medium sized firm eggplant
2 cloves of garlic, chopped
2 cups of peeled tomatoes
6 ounce of rigatoni pasta, cooked
Salt and pepper to taste
Ricotta as needed to garnish
Basil, as needed to garnish

 Method:

 Cook pasta as per package instructions along side the sauce.

 Cut the eggplant across the length and into finger-sized pieces. In a nonstick pan, heat vegetable oil and fry the eggplant until nice golden brown, keep turning the pieces so as to not burn them. Remove to a plate lined with paper towel to absorb extra oil.  Sprinkle some salt.

 In a pan, heat some olive oil and add crushed garlic along with peeled plum tomatoes and cook until tender. Mash the tomatoes slightly and cook for a minute.  Season with ome salt to taste.  Add the eggplant pieces and add the drained pasta.  Adjust salt and pepper to taste.  Turn off heat and garnish with basil and some ricotta cheese and serve.
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