Pasta Alla Norma
This is a delicious eggplant recipe I make these days. I keep forgetting to take pictures. Sorry.
Ingredients
- 1 small onion finely chopped
- 4 gloves garlic minced
- 1 28 oz can chopped tomatoes
- 1/4 cup fresh basil finely chopped
- 1 large eggplant cut into small cubes
- 1/2 teaspoon brown sugar
- 1 tablespoon bouillon powder
- olive oil
- 1 teaspoon black pepper
- salt to taste
In a medium saucepan saute your onion in a few splashes of olive oil until it’s translucent. Add your garlic and saute for a few seconds before adding your tomatoes, basil, sugar, bouillon, and black pepper. Stir that around good and bring to a boil. Once it boils turn it down to low and let simmer uncovered for twenty minutes. While that is simmering, fry your eggplant cubes. I don’t think you’re supposed to fry things in olive oil but that the only oil I ever have around the house. Put a good amount of oil in a frying pan. Keep in mind that eggplant drinks up oil. Fry your eggplant cubes until they’re golden brown. Put them on a plate with paper towels and press some of the oil out of your eggplant cubes. This is a bit of a messy process but it makes it so the sauce is less oily. When the sauce is done simmering stir in the eggplant. Serve over your choice of pasta with some fresh grated ricotta cheese.
Eat up. It tastes great. Trust me.
Photo by thebittenworld.com
