I had never heard of pasta alla norma until today after making eggplant and tomato spaghetti on a whim last night. I did a quick search to see if it was a traditional dish and it turns out it is! I used baby eggplant because that is what I had and used dried thyme and oregano, though it looks like most recipes call for fresh basil. I don’t really understand the whole salting and draining the eggplant thing. I don’t notice enough of a difference so skip that step!
~1/3 pound spaghetti
2-3 tablespoons olive oil
1/2 onion chopped (optional)
2 garlic cloves sliced
6 small eggplants chopped (or the equivalent in bigger eggplants)
3/4 cup crushed tomatoes
1 teaspoon sugar (if the tomatoes are tart)
Salt & fresh group pepper
Dried oregano and thyme (or fresh basil if you have it!)
Fresh parmesan cheese
- Boil your spaghetti and drain (this can be happening at any point during making the sauce).
- Heat the oil in a large skillet.
- Sauce the onions and garlic for a few minutes.
- Add the eggplant and cook until tender. I actually like this pretty cooked down and mushy.
- Add the crushed tomatoes, sugar, salt, pepper, and dried herbs and continue to cook to let the flavors meld.
- Toss your cooked spaghetti with the sauce and top with fresh parmesan cheese.