Recipe: Pasta alla Norma

This Italian dish was named after Bellini's opera Norma.  It's a classic Sicilian dish made with eggplant, tomatoes, basil, and ricotta salata.  If you can't find ricotta salata, you can substitute Parmesan or pecorino in a pinch.  If you think you don't like eggplant, this dish just might convert you!  It's a fresh and light - simply delish!

Tip: I avoid buying large eggplants as they will have more seeds and tougher skin.

Serves 4

-1/2 lb of dried rigatoni rigate (or other short-cut grooved pasta)
-1 medium eggplant, cut into 1/2"  cubes
-1 small onion, diced
-2 cloves of garlic, minced
-1 cup of canned crushed tomatoes
-1/2 cup of canned diced tomatoes
-1/4 cup dry white wine
-1/4 cup of ricotta salata (or Parmesan or pecorino cheese) freshly grated
-6 large basil leaves, roughly torn
-2 1/2 tbsp extra virgin olive oil
-1 tsp salt
-1/4 tsp pepper
-1 tsp granulated sugar
-1/2 tsp crushed chili flakes (optional)

• Cook pasta according to package instructions for al dente.  While the pasta is cooking, make the sauce.
• In a large skillet over medium-high heat. Cook eggplant with 1 1/2 tbsp of olive oil  until golden brown on all sides.
• Remove eggplant  from skillet and set aside.
• Reduce heat to medium. Add remaining olive oil, onions and garlic to skillet.  Cook for a few minutes until soft and fragrant.
• Add white wine. Stir until most of the wine is absorbed.
• Add diced and crushed tomatoes, chili flakes, salt, pepper, and sugar.
• Drain pasta, reserving 1/2 cup of cooking water.
• Add pasta  and eggplant to sauce and toss lightly to coat. If sauce is too think, add a bit of the pasta water.
• Add fresh basil leaves and ricotta and serve immediately.