Eggplant and Tomato Pasta

Ingredients

In this adaptation of Pasta alla Norma, the traditional Italian dish, we have incorporated elements of New Zealand cuisine. While the original recipe uses ricotta salata, a Sicilian cheese, we have substituted it with grated Parmesan cheese, which is more readily available in New Zealand. Additionally, we have added a hint of chili to the sauce to cater to the Kiwi preference for a touch of spice. We alse have the original recipe for Pasta alla Norma, so you can check it out.

• 300g (10.5 oz) pasta 300g (10.5 oz) pasta
• 2 medium eggplants, sliced 2 medium eggplants, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 12g / 5g (total / saturated)
• Carbohydrates: 68g / 28g (total / sugars)
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat olive oil in a large pan over medium heat. Add the sliced eggplants and cook until golden brown on both sides. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the canned diced tomatoes and chili flakes to the pan. Season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to meld together.
5. 5.
   Return the cooked eggplant slices to the pan and stir gently to combine with the sauce. Cook for an additional 5 minutes.
6. 6.
   Add the cooked pasta to the pan and toss until well coated with the sauce.
7. 7.
   Remove from heat and sprinkle with fresh basil, parsley, and grated Parmesan cheese. Drizzle with extra virgin olive oil.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eggplants — Make sure to slice the eggplants evenly to ensure even cooking. Salting the eggplant slices and letting them sit for 15 minutes before cooking can help remove any bitterness.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. If you prefer a stronger cheese flavor, you can add more Parmesan to the dish.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices instead of sautéing them.
• If you prefer a spicier dish, increase the amount of chili flakes or add fresh chili peppers.
• Adding a splash of red wine to the sauce can enhance the depth of flavors.
• To make the dish more substantial, you can add cooked Italian sausage or grilled chicken.
• Leftovers can be enjoyed the next day and make a delicious cold pasta salad.

Serving advice

Serve the Eggplant and Tomato Pasta hot, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese. Accompany it with a side of garlic bread or a fresh green salad for a complete meal.

Presentation advice

To enhance the presentation, arrange a few basil leaves on top of the pasta and drizzle a little extra virgin olive oil over the dish. Serve it in individual pasta bowls or on a large platter for sharing.