Pasta alla Norma with Eggplants

Cooking

1. Boil pasta in a large amount of slightly salted water for 7 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.

2. To make the sauce, dice an eggplant without peeling it (cubes of side 1.5 cm). Peel garlic and chop finely. Cut cherry tomatoes in half.

3. Heat 3 tbsp of olive oil in the skillet and saute the eggplant and cherry tomatoes for 10-12 minutes. Heat 1 tbsp of olive oil in another skillet and saute garlic for 1-2 minutes until its flavour is fully revealed. Add tinned tomatoes with juice and mix. Add roasted eggplants and cherry tomatoes to the tomato mixture; add salt and pepper, and smother over medium heat for 8-10 minutes until the sauce thickens.

4. Half a minute before the dish is ready, whisk in shredded Pecorino and leaves of basil.

5. Place pasta in the sauce, mix and heat through for 1 minute. Let it stand for a couple of minutes, then serve.

Cuisine European cuisine

Dish type Entrees