This Sicilian-inspired pasta alla Norma made from roasted eggplant, tomatoes, basil and mozzarella sauce is so good we might even prefer it to the classic wine, fried eggplant and parmesan version. Made this in the summer when tomatoes are in season and super sweet.
Serves 4
Rigatoni pasta
1 large eggplant
3 garlic cloves , finely minced
3 large tomatoes
1 onion, finely chopped
1 pinch of cayenne pepper (optional)
6 stalks fresh basil
1 tsp tomato paste
2 teaspoon maple syrup
1/2 vegetable stock cube crushed
1 cup water
1 tsp fenugreek powder
1 buffalo mozzarella
Salt and pepper
Extra virgin olive oil
1. Preheat oven to 425F (210C)
2. First, the tomato sauce: Bring a large pot of water to boil.
3. Place the tomatoes in the boiling water. Remove them after a minute, and place them into the bowl of cold water.
4. After each tomato has cooled, the skin will slip right off. Peel away all of the skin and remove the cores.
5. Cut each tomato in half along the equator to reveal the seeds in the center, then use a spoon to scrape out the seeds. You can place a sieve over a bowl for catching the juices while you’re seeding the tomatoes.
6. Once you have completed peeling and seeding all the tomatoes, dice them and place them in the bowl with the juice. Set aside.
7. Heat 2 tbsp of olive oil in a large fry pan over medium heat.
8. Add the onion, 2 minced cloves of garlic and the pinch of cayenne pepper and let it simmer for 5 minutes.
9. Add the tomatoes crushed, basil, tomato paste, maple syrup, crushed vegetable stock cube, water, fenugreek powder, salt and pepper. Stir and let it simmer on low heat for 20 minutes.
10. It’s time to roast the eggplant. Line a tray with baking paper.
11. Cut the eggplant in small cubes (1 to 2 inches) and spread on the tray the eggplant pieces.
12. Toss the pieces of eggplant with 1 minced clove of garlic, salt, pepper and a generous amount of olive oil. Spread well on the tray.
13. Roast for 20 minutes.
14. In the meantime, bring a large pot of salted water to a boil. Cook the pasta to al dente. Rigatoni pasta are thick and usually needs a good 20 minutes to be cooked.
15. Once the eggplant is roasted, add it to the sauce and stir gently.
16. Remove the basil stalks.
17. Add the pasta to the sauce, and gently toss until pasta is coated in the sauce.
18. Before serving, garnished with fresh pieces of mozzarella.
Cheers Xx
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