Directions
- 1Boil salted water for the pasta.
- 2Dice the Chinese eggplant into medium cubes, without peeling as the skin is softer.
- 3Salt the diced eggplant.
- 4Heat a pan with a fair amount of olive oil.
- 5Add the diced eggplant to the hot pan and start cooking.
- 6Cook the eggplant until it's at least half to three-quarters cooked.
- 7Add the onion to the pan with the eggplant.
- 8Add a touch of garlic to the pan.
- 9Fry up the onion and garlic with the eggplant.
- 10Add tomato sauce to the pan and let it heat up.
- 11Drain the cooked pasta.
- 12Add the drained pasta to the pan with the sauce and vegetables.
- 13Add lots of basil to the pasta.
- 14Give the pasta a good toss to combine all ingredients.
- 15Add fresh ricotta to the pasta.
- 16Mix the ricotta into the pasta.
- 17Serve the pasta alla Norma on a plate.
Ingredients
- 1 Chinese eggplant
- 1 fair amount Olive oil
- 1 Onion
- 1 touch Garlic
- 1 Tomato sauce
- 1 lots Basil
- 1 Fresh ricotta
- 1 Pockety pasta
- 1 Salt
Equipment
PanPotKnifeCutting boardStrainerTongsPlate
Tips
- Salt the eggplant in advance to help pull out some of the water.
- Ensure the eggplant is thoroughly cooked to avoid an undercooked texture.
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