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).