Pasta Alla Norma (Eggplant)
1 can 28 oz. whole peeled tomatoes (blend till smooth in blender)
3-4 medium cloves garlic chopped finely
¼ cup Olive oil
¼ cup fresh basil chopped
½ of a yellow onion –diced
½ cup chopped flat leaf parsley
1 medium sized Purple variety Eggplant (about 2 ½ cups once diced)
1 cup Ricotta Salata (or you can also use Parmesan)
Red chili pepper flakes (optional)
Salt & Pepper to taste
1 teaspoon Nature’s Seasoning
1 pound Rigatoni pasta
In a large pot, bring pasta water to a boil, add salt & a little olive oil. Once boiling, add pasta & cook according to directions. Once cooked, drain water & top with sauce, and ricotta or parmesan, stirring well. Serve immediately.
Brown onions & garlic in olive oil, add basil & flat leaf parsley, and cook for about 2-3 minutes. Add diced eggplant & sauté over medium heat until fragrant. Add blended tomatoes. Stir and reduce heat. Cover, stirring frequently. Add seasoning (salt & pepper). Cook down, adding ¼ cup water if needed after reducing heat. Simmer on low for about 1 hour.
**I always have a few containers of my marinara sauce frozen so I just defrosted one & added this which reduces the cooking time by over half).