Pasta alla Norma

11 mins
Serves 1
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Directions

  1. 1Boil salted water for the pasta.
  2. 2Boil salted water for the pasta.
  3. 3Boil salted water for the pasta.
  4. 4Dice the Chinese eggplant into medium cubes, without peeling as the skin is softer.
  5. 5Dice the Chinese eggplant into medium cubes, without peeling as the skin is softer.
  6. 6Dice the Chinese eggplant into medium cubes, without peeling as the skin is softer.
  7. 7Salt the diced eggplant.
  8. 8Salt the diced eggplant.
  9. 9Salt the diced eggplant.
  10. 10Heat a pan with a fair amount of olive oil.
  11. 11Heat a pan with a fair amount of olive oil.
  12. 12Heat a pan with a fair amount of olive oil.
  13. 13Add the diced eggplant to the hot pan and start cooking.
  14. 14Add the diced eggplant to the hot pan and start cooking.
  15. 15Add the diced eggplant to the hot pan and start cooking.
  16. 16Cook the eggplant until it's at least half to three-quarters cooked.
  17. 17Cook the eggplant until it's at least half to three-quarters cooked.
  18. 18Cook the eggplant until it's at least half to three-quarters cooked.
  19. 19Add the onion to the pan with the eggplant.
  20. 20Add the onion to the pan with the eggplant.
  21. 21Add the onion to the pan with the eggplant.
  22. 22Add a touch of garlic to the pan.
  23. 23Add a touch of garlic to the pan.
  24. 24Add a touch of garlic to the pan.
  25. 25Fry up the onion and garlic with the eggplant.
  26. 26Fry up the onion and garlic with the eggplant.
  27. 27Fry up the onion and garlic with the eggplant.
  28. 28Add tomato sauce to the pan and let it heat up.
  29. 29Add tomato sauce to the pan and let it heat up.
  30. 30Add tomato sauce to the pan and let it heat up.
  31. 31Drain the cooked pasta.
  32. 32Drain the cooked pasta.
  33. 33Drain the cooked pasta.
  34. 34Add the drained pasta to the pan with the sauce and vegetables.
  35. 35Add the drained pasta to the pan with the sauce and vegetables.
  36. 36Add the drained pasta to the pan with the sauce and vegetables.
  37. 37Add lots of basil to the pasta.
  38. 38Add lots of basil to the pasta.
  39. 39Add lots of basil to the pasta.
  40. 40Give the pasta a good toss to combine all ingredients.
  41. 41Give the pasta a good toss to combine all ingredients.
  42. 42Give the pasta a good toss to combine all ingredients.
  43. 43Add fresh ricotta to the pasta.
  44. 44Add fresh ricotta to the pasta.
  45. 45Add fresh ricotta to the pasta.
  46. 46Mix the ricotta into the pasta.
  47. 47Mix the ricotta into the pasta.
  48. 48Mix the ricotta into the pasta.
  49. 49Serve the pasta alla Norma on a plate.
  50. 50Serve the pasta alla Norma on a plate.
  51. 51Serve the pasta alla Norma on a plate.

Ingredients

  • 1 Chinese eggplant
  • 1 Chinese eggplant
  • 1 Chinese eggplant
  • 1 fair amount Olive oil
  • 1 fair amount Olive oil
  • 1 fair amount Olive oil
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 touch Garlic
  • 1 touch Garlic
  • 1 touch Garlic
  • 1 Tomato sauce
  • 1 Tomato sauce
  • 1 Tomato sauce
  • 1 lots Basil
  • 1 lots Basil
  • 1 lots Basil
  • 1 Fresh ricotta
  • 1 Fresh ricotta
  • 1 Fresh ricotta
  • 1 Pockety pasta
  • 1 Pockety pasta
  • 1 Pockety pasta
  • 1 Salt
  • 1 Salt
  • 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.