Roasted Eggplant Pasta alla Norma

Name: Roasted Eggplant Pasta alla Norma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz spaghetti; 1.5 lb Chinese or Japanese eggplant; 2 lb tomatoes; 5 clove garlic cloves, minced; 1 red anaheim chili; 0.25 cup tomato paste; 5 tbsp olive oil; 1 tsp dried oregano; 0.5 cup chopped parsley and/or basil; 0.5 cup ricotta salata; 1 tsp salt

A vibrant Sicilian classic featuring tender roasted eggplant and juicy tomatoes tossed in a savory garlic-chili sauce. Finished with salty ricotta salata and fresh herbs, this hearty vegetarian pasta is bursting with Mediterranean flavor.

Servings4 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

spaghetti
12 oz
Chinese or Japanese eggplant
1.5 lb
tomatoes
2 lb
garlic cloves, minced
5 clove
red anaheim chili
1
tomato paste
0.3 cup
olive oil
5 tbsp
dried oregano
1 tsp
chopped parsley and/or basil
0.5 cup
ricotta salata
0.5 cup
salt
1 tsp

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).

Prepare the tomatoes by cutting them into 1-inch pieces. If you are using grape or cherry tomatoes, you can leave them whole. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Dice the eggplant into 1-inch cubes. Spread them out on a separate baking sheet and drizzle generously with olive oil, ensuring they are well-coated. Season with salt and pepper.

Roast the tomatoes and eggplant for 35-40 minutes. The eggplant should be softened and deeply browned, and the tomatoes should be wrinkled and juicy. Halfway through, rotate the pans between the oven racks and stir the vegetables to ensure even browning.

While the vegetables roast, bring a large pot of heavily salted water to a boil. Cook the spaghetti until it is 1-2 minutes short of al dente. Reserve at least 1 cup of the pasta cooking water before draining.