Pasta alla Norma

Recipe View Prepare the Eggplant: In a large bowl, combine the sliced eggplant with 2 tablespoons of rock salt and enough water to cover. Place a plate on top to weigh down the eggplant, ensuring it remains submerged. Let it sit for 30 minutes to draw out excess moisture. (30 minutes)

Recipe View Rinse and Cube: After soaking, drain the eggplant and rinse thoroughly with cool water. Pat it dry with paper towels and cut into bite-sized cubes.

Recipe View Simmer the Sauce: In a saucepan over medium-low heat, combine the tomato puree, 1 teaspoon of rock salt, smashed garlic clove, and basil leaves. Simmer gently, stirring occasionally, allowing the flavors to meld together. (5-10 minutes)

Recipe View Fry the Eggplant: Meanwhile, heat olive oil in a skillet over medium-high heat. Sauté the cubed eggplant until it turns golden brown and crispy. (5-10 minutes)

Recipe View Drain Excess Oil: Remove the fried eggplant from the skillet and place it on paper towels to drain any excess oil.

Recipe View Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, until al dente. (About 11 minutes)

Recipe View Combine and Serve: Drain the cooked pasta and toss it with the fragrant tomato-basil sauce. Divide the pasta among 4 serving bowls. Top each bowl with the fried eggplant, sprinkle with ricotta salata, and garnish with diced fresh cayenne pepper to taste.