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

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

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