Pasta with Eggplant and Tomato Sauce

Pasta with eggplant and tomato sauce, often referred to as Pasta alla Norma, is a traditional Sicilian dish that perfectly captures the essence of Italian cuisine. The dish showcases the wonderful combination of tender eggplant, flavorful tomatoes, and fresh herbs, making it a wholesome vegetarian option that delights the palate. This recipe will guide you through the process of creating a satisfying meal that is both easy to prepare and rich in flavor.

Ingredients

To make this delectable dish, you will need the following ingredients:

• Pasta: 300 grams (about 10 ounces) of your choice of pasta (spaghetti, rigatoni, or penne work well).
• Eggplant: 2 medium eggplants (approximately 800 grams or 1.6 pounds), cut into 1-inch cubes.
• Olive Oil: 4 tablespoons of extra virgin olive oil, divided for cooking.
• Onion: 1 medium onion, finely chopped.
• Garlic: 4 cloves of garlic, minced.
• Tomatoes: 700 grams (about 24 ounces) of tomato passata (or crushed tomatoes).
• Herbs: 1 teaspoon of dried oregano and a handful of fresh basil leaves.
• Salt and Pepper: To taste.
• Cheese: Grated ricotta salata or Parmesan cheese for serving (optional).

Instructions

Step 1: Prepare the Eggplant

1. Salting the Eggplant: Begin by salting the eggplant to remove excess moisture and bitterness. Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. Rinse under cold water and pat dry with paper towels.

2. Cooking the Eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant in batches to avoid overcrowding and cook until golden brown on all sides, about 10 minutes. Transfer to a plate and set aside.

Step 2: Make the Tomato Sauce

1. Sauté Aromatics: In the same skillet, add the remaining olive oil and heat over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.

2. Add Tomatoes and Seasonings: Pour in the tomato passata, along with oregano, salt, and pepper. Stir well and bring to a simmer. Cook for about 15 minutes, allowing the sauce to thicken slightly.

3. Combine Eggplant and Sauce: Add the cooked eggplant back into the skillet with the tomato sauce. Stir to combine and let simmer for another 5 minutes, allowing the flavors to meld.

Step 3: Cook the Pasta

1. Boil Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

2. Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce and eggplant. Toss gently to coat the pasta in the sauce, adding reserved pasta water as needed to achieve your desired consistency.

Step 4: Serve

1. Garnish: Serve the pasta hot, garnished with fresh basil and a generous sprinkle of grated cheese if desired.

Additional Insights for Pasta with Eggplant and Tomato Sauce

Pasta with eggplant and tomato sauce is a dish rich in flavor and history. Originating from Sicily, this recipe, often known as Pasta alla Norma, showcases how simple ingredients can come together to create a comforting and satisfying meal. Here are some additional insights and tips to enhance your culinary experience with this dish.

The Importance of Eggplant Preparation

• Choosing the Right Eggplant: For this recipe, selecting the right variety of eggplant is crucial. Look for firm, small to medium-sized eggplants, preferably Italian or Japanese varieties, as they tend to be less bitter and have fewer seeds compared to larger ones. The skin should be smooth and shiny, indicating freshness.

• Salting Eggplant: Salting the eggplant before cooking is a traditional technique to draw out excess moisture and bitterness. While some modern recipes skip this step, doing so can enhance the flavor and texture, resulting in a creamier sauce.

Tomato Sauce Variations

• Using Fresh Tomatoes: If you have access to fresh tomatoes, consider using them instead of canned. About 1.5 kilograms (3.3 pounds) of ripe tomatoes, blanched and peeled, can create a vibrant and fresh-tasting sauce. Simply chop the tomatoes and add them to the pan after sautéing the garlic and onion.

• Flavor Boosters: To elevate the flavor of your tomato sauce, try adding a splash of balsamic vinegar or a teaspoon of sugar. This can balance the acidity of the tomatoes and enhance the overall richness of the dish.

Additional Ingredients and Variations

• Herbs and Spices: While fresh basil is a classic garnish, feel free to experiment with other herbs like thyme, parsley, or oregano. You could also add a pinch of red pepper flakes if you enjoy a little heat.

• Cheese Alternatives: While ricotta salata is traditional, using a good-quality feta or even crumbled goat cheese can provide a unique flavor twist. If you prefer a non-dairy option, consider using nutritional yeast for a cheesy flavor without the dairy.

Serving Suggestions

• Side Dishes: Pair your pasta with a simple green salad dressed in a light vinaigrette or serve it alongside grilled vegetables for a well-rounded meal. Garlic bread or focaccia also complements this dish beautifully, providing a perfect way to soak up any leftover sauce.

• Make It a Bake: For a hearty twist, consider turning this dish into a pasta bake. Combine the pasta and sauce in a baking dish, top with cheese, and bake in the oven until bubbly and golden. This variation adds a delightful crust and can be a fun option for family gatherings or potlucks.

Storage and Reheating

Leftover pasta with eggplant and tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and maintain its creamy texture. The flavors may deepen and meld further after sitting, making the leftovers even more delicious!

Additional Tips and Variations

• Roasting Eggplant: For a deeper flavor, consider roasting the eggplant instead of sautéing it. Toss the cubed eggplant with olive oil and roast at 425°F (220°C) for about 25-30 minutes until golden brown.

• Add More Vegetables: Feel free to enhance the dish by adding other vegetables such as bell peppers, zucchini, or spinach, which can provide additional texture and flavor.

• Cheese Alternatives: If ricotta salata is not available, you can substitute with crumbled feta or even skip cheese entirely for a vegan option.

• Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to revive the sauce.

Conclusion

Pasta with eggplant and tomato sauce is a vibrant and satisfying dish that showcases the flavors of fresh ingredients. Whether you are looking for a comforting weeknight meal or a dish to impress guests, this recipe is sure to please. Enjoy the process of cooking this classic Italian dish and savor each delicious bite!