Bucatini Alla Norma

Name: Bucatini Alla Norma
Yield: Serves 4–6
Ingredients: 50 g (1¾ oz/½ cup) grated pecorino or parmesan cheese; 60 g (2¼ oz/¼ cup fresh ricotta cheese, crumbled; 500 g (1 lb 2 oz) bucatini; 1 handful basil, torn; 800 g (1 lb 12 oz) tin chopped tomatoes; 2 garlic cloves, crushed; 1 onion, finely chopped; 185 ml (6 fl oz/¾ cup) olive oil; 1 large eggplant (aubergine), cut into 1 cm (½ inch) slices

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1 large eggplant (aubergine), cut into 1 cm (½ inch) slices
185

Main course
Vegetarian

Method

Put the eggplant slices in a bowl of salted water for 10 minutes. Drain and dry thoroughly with a tea towel.
Heat 2 tablespoons of the oil in a heavy-based frying pan and cook the onion over medium heat for 5 minutes, or until softened. Add the garl