Pasta alla Norma

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Sicilian Pasta with Eggplant, Basil and Soy Cheese. This classic meal tastes great in any season. We were happy to use our own eggplants from the garden, just rather sad that we don’t have more, but looking forward to next spring when we begin again to grow this wonderful vegetable.

Serving Size: 2

Ingredients:

• 1 large handful spaghetti pasta (enough for 2 people)
• 2 Tbs. oil
• 1 can tomato pieces
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 Tbs. Italian herbs
• lemon juice
• salt and pepper to taste
• 1 small eggplant, thinly sliced
• fresh basil leaves, washed
• 100 grams soy cheese, grated

Directions:

1. Heat the oil in a saucepan and saute the onion until glassy.
2. Add the garlic and the crushed tomatoes or tomato pieces.
3. Add the Italian herbs, the salt and pepper and the splash of lemon juice.
4. Reduce the heat to simmer.
5. In a frying, place the other tablespoon of oil.
6. When the oil is hot, put the eggplant slices in and allow to gently brown, turn them over using a fork when lightly brown on each side, remove and drain on a paper towel.
7. Meanwhile, bring a pot of salted water to a boil.
8. Cook the spaghetti al dente.
9. When the spaghetti is cooked, drain.
10. Place a serving of spaghetti on each plate.
11. Top with the tomato sauce, followed with the eggplant pieces.
12. Garnish with the basil and grate some soy cheese on top.

This entry was posted on Monday, October 13th, 2008 at 9:42 pm and is filed under Eggplant, Main Dishes, Pasta. You can follow any responses to this entry through the RSS 2.0 feed.

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