Pasta alla Norma

Name: Pasta alla Norma (Pasta with Norma Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 large, long eggplants, sliced lengthwise; sea salt and freshly ground black pepper; 1 lb ripe, juicy, sweet fresh tomatoes, or 2 cups premium canned tomatoes; 2½ cups vegetable oil for deep-frying; 14 oz dried pasta, such as maccheroni, penne, or sedani; 1 onion, quartered; 1 carrot; 1 garlic clove; about 12 small sprigs or large leaves of fresh basil; 2 cups freshly grated salted ricotta or pecorino cheese; 4 tablespoons rich, sweet extra virgin olive oil

Pasta with Norma Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
Italy
Sauce
Vegetarian
Sicily
Pasta
Mediterranean

Method

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.
Meanwhile, make the tomato sauce. Place the onion, carrot, celery, garlic, and tomatoes in a heavy sauc