{"id":3568,"date":"2013-01-10T13:34:09","date_gmt":"2013-01-10T21:34:09","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3568"},"modified":"2014-04-08T15:58:17","modified_gmt":"2014-04-08T22:58:17","slug":"pasta-alla-norma-spaghetti-with-eggplant-tomatoes","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/pasta-alla-norma-spaghetti-with-eggplant-tomatoes\/","title":{"rendered":"Pasta alla Norma: Spaghetti with Eggplant & Tomatoes"},"content":{"rendered":"
\n \n \"Fb-Button\"\n <\/a>\n <\/div>
<\/fb:like><\/div><\/div>

\"\"<\/p>\n

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!<\/p>\n

~1\/3 pound spaghetti
\n2-3 tablespoons olive oil
\n1\/2 onion chopped (optional)
\n2 garlic cloves sliced
\n6 small eggplants chopped (or the equivalent in bigger eggplants)
\n3\/4 cup crushed tomatoes
\n1 teaspoon sugar (if the tomatoes are tart)
\nSalt & fresh group pepper
\nDried oregano and thyme (or fresh basil if you have it!)
\nFresh parmesan cheese<\/p>\n

    \n
  1. Boil your spaghetti and drain (this can be happening at any point during making the sauce).<\/li>\n
  2. Heat the oil in a large skillet.<\/li>\n
  3. Sauce the onions and garlic for a few minutes.<\/li>\n
  4. Add the eggplant and cook until tender. I actually like this pretty cooked down and mushy.<\/li>\n
  5. Add the crushed tomatoes, sugar, salt, pepper, and dried herbs and continue to cook to let the flavors meld.<\/li>\n
  6. Toss your cooked spaghetti with the sauce and top with fresh parmesan cheese.<\/li>\n<\/ol>\n