Oh, how much I love classic recipes! Master this recipe, and you’re on your way to becoming a master home cook. This recipe comes from the region of Sicily, where delicious eggplants are grown in abundance.
The story goes that in 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma,” a masterpiece opera from Vincenzo Bellini.
I prefer to think that Norma was the name of an amazing Sicilian grandmother who made this recipe first!
– Luca Manfe
- Cut the eggplant in ½-inch cubes.
- Coat the bottom of a heavy pan with ½ inch of extra virgin olive oil and lightly fry the eggplant until golden brown. Cook the eggplant in batches without overcrowding the pan.
- Drain the eggplant in a paper towel and season with salt as soon as you take them out of the oil.
- Bring a large pot of water to a boil, season heavily with salt and add the pasta.
- In a saucepan on medium heat, drizzle extra virgin olive oil, add the garlic and onions, and cook until soft and translucent.
- Add the tomato sauce and eggplant and bring to a light boil.
- When the pasta is al dente, drain and add it to the tomato sauce.
- Add the parsley and toss all together.
- Serve in pasta bowls and garnish with shaved ricotta salata.