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Pasta alla Norma/Tuscan Women Cook
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Pasta alla Norma

When it iseggplant season, we look to Sicily where pasta alla Norma is a classic. The name honors native son Vincenzo Bellini, born in Catania and composer of the bel canto opera Norma. (Humming or singing the Act 1 aria "Casta Diva" while making the recipe is optional.)
The secret to this dish is perfectly fried eggplant. Frying transforms the spongy vegetable into something rich and almost meaty. Use quality olive oil for this dish and select fresh eggplant that are not too large and are heavy for their weight. While we like to pan fry the eggplant slices on top of the stove, we also recommend roasting them. Less oil is needed.(But we provide instructions for pan frying as well.)
We know that our Tuscan Women Cook friends like to make recipes of their own. We know that our Tuscan Women Cook friends and family appreciate suggestions for other ways to prepare favorite dishes. Here are some ideas. Fry the eggplant in small cubes for a different texture. Shred it into fine threads before adding the cooked eggplant to the pasta. Traditionally fat rigatoni or penne are called for. Instead, combine slices or cubes of fried eggplant with meat ravioli or fresh gnocchi. Sicilians favor sheep's milk ricotta salata grated over this dish but you can also use your favorite pecorino, Grana Padano or aged Parmesan.
Course: Pasta
Servings: 4 first course

Ingredients

  • olive oil as needed, at least ½ cup 
  • 2 medium eggplants, about 1 ½ pounds
  • salt and freshly-ground black pepper
  • 1 tablespoon chopped garlic
  • 2 pounds tomatoes, peeled, seeded and chopped coarsely or 2- 3 cups tomato sauce
  • 2 tablespoons tomato paste
  • one dried hot chili pepper, optional
  • pinch dried oregano or 1 teaspoon chopped fresh
  • ½ pound penne rigate or rigatoni
  • several large leaves fresh basil, torn into small pieces
  • grated ricotta salata or pecorino romano

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with foil. Brush the foil generously with olive oil.
  • Remove the stems then cut each eggplant into ½-inch-thick slices.  
  • Place the eggplant slices on the prepared baking sheet. Brush each slice generously with olive oil.  Season with salt and pepper.
  • Roast the eggplant slices for 20 minutes.  Flip each slice. Brush with more olive oil if the slices seem dry. Continue cooking until each slice is browned and tender, for about 40 minutes total.
  • While the eggplant roasts, heat two tablespoons of olive oil in a saucepan over medium heat. Soften the garlic in the oil for a minute or two.  Add the tomatoes (or tomato sauce, if using), tomato paste, chili pepper, and oregano. Cook over medium heat until some of the liquid is reduced into a moist sauce, for about 15 minutes if using fresh tomatoes. (If using tomato sauce, cook for 10 minutes or only as long as needed to bring the flavors together.) 
  • While the sauce simmers, cook the pasta in abundant salted water until al dente. Transfer the pasta into the tomato sauce adding a few tablespoons of the cooking water.  Toss with the basil and adjust the seasonings.  
  • Divide half of the pasta between four serving bowls.  Scatter shredded ricotta salata on top. Tuck some of the eggplant slices into each bowl.  Add the remaining pasta, more ricotta salata and eggplant slices.
  • Variation:
    Heat a 12-inch frying pan over medium heat. Add about ⅓ to ½ cup of olive oil. Fry the eggplant slices in batches in the oil until golden on one side, for about 3 minutes or as long as needed. They will absorb the oil. Flip over then continue to fry until the eggplant slices are cooked through and golden on this side. Add additional oil if needed but be aware that oil will be released from the eggplant slices as they cook.
    Drain on paper towels and keep warm. Or reheat in a preheated 400°F oven when needed.
    Prepare the sauce in the same pan, adding more oil if needed to cook the garlic and tomatoes.