Pasta With Eggplants

This Italian Family
by This Italian Family
4 servings
25 min

✅ Super creamy treat

✅ Vegetarian


This recipe is inspired by an italian pasta dish called Pasta alla Norma (why? I don’t know 😅 probably some lady called Norma invented it) and it’s very typical of the south of Italy.


It’s the one dish that my Italian family always asks me to cook whenever I am there for a visit, because they love it so much! The one downside to it is that it includes a fried component (the eggplants) and fried food is something I try and limit in our family. Having fried food once in a while is not a problem, I don’t believe that any food is unhealthy in itself, it’s just a matter of having the right quantity.


So once or twice a month we do indulge in fried food, and this is one of our treats! The aubergines cooked in this way basically melt into the tomato sauce, making it incredibly creamy and tasty.


The original recipe of pasta alla norma includes salted ricotta on top, but I’ve yet to find that in the U.K. so I swap it for Parmesan and it’s still really good

Pasta With Eggplants
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients
  • 4 cups penne pasta
  • 1 cup good quality passata (good brands you can find internationally are Cirio or Mutti)
  • 8.8 oz eggplants
  • 1 cup chopped onion
  • 2 tbsp olive oil
  • Basil leaves
  • 1 garlic clove
  • Parmesan cheese (or vegetarian alternative)
  • Oil for frying
Instructions
Chop the peeled aubergines in little cubes of approx. 1 inch (2.5cm) each.
Put a big pan on the hob with plenty of frying oil (it should be higher than an inch, so to cover the aubergine cubes completely) and once that is very hot, add in your aubergines.
Whilst the aubergines are frying, you can start making the tomato sauce. Chop the onion and garlic very finely and put them in a pan. Let them cook on a medium heat until the onion is starting to soften.
Add the passata and a pinch of salt, mixing well, and leave it all to simmer on a medium-low heat for 10/15 minutes.
As soon as the aubergines are ready, fish them out with either a fork or a slotted spoon and add them straight into the tomato sauce.
Let that cook for another 10 minutes on low, whilst you boil the pasta in salted water.
Once ready, drain and mix it in with the tomato sauce, topping with some basil leaves and Parmesan! Buonissima!
This Italian Family
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