Pasta alla Norma

Pasta with Norma Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

One of Sicily’s very best recipes, which is as dramatic and exciting to look at as it is delicious to eat.


  • 2 large, long eggplants, sliced lengthwise
  • 1 onion, quartered
  • 1 carrot


  1. Sprinkle the slices of eggplant with sea salt, then lay them in a wide colander. Cover tightly with a plate and place a weight on top of the plate. Stand the colander in the sink or over a basin for 1 hour to let the bitter juices of the eggplants drain away.
  2. Meanwhile, make the tomato sauce. Place the onion, carrot, celery, garlic, and tomatoes in a heavy sauc