Save Last summer, my neighbor brought over the most beautiful purple eggplant from her garden. I had no idea what to make with it until I remembered hearing about this classic Sicilian dish where eggplant gets all creamy and sweet in a tomato sauce. That first bite made me understand why Italians are so obsessed with eggplant.
I made this for my Italian friend Marco, and he literally stopped eating and went quiet for a full minute. Then he looked at me and said, This tastes like my grandmothers kitchen in Catania. That might be the best compliment Ive ever received.
Ingredients
- 1 large eggplant: Look for one that feels heavy for its size with smooth, shiny skin. I salt mine for 30 minutes before cooking to draw out bitterness.
- 2 garlic cloves: Freshly minced garlic makes such a difference here. Dont use the pre minced stuff in jars.
- 1 medium onion: Finely chopped so it melts into the sauce. Yellow onions work beautifully.
- Fresh basil: One bunch, leaves picked. Save some for garnish because basil brightens everything.
- 400 g rigatoni or penne: The ridges catch the sauce perfectly. I prefer rigatoni for how the eggplant tucks inside.
- 800 g canned whole peeled tomatoes: Whole tomatoes have better flavor than diced. San Marzano are worth seeking out.
- 3 tbsp extra virgin olive oil: This is Sicilian cooking. Good olive oil is non negotiable.
- 1/2 tsp dried chili flakes: Optional, but that subtle warmth makes it authentic.
- Salt and black pepper: Season generously at each stage.
- 80 g ricotta salata: This salty, aged ricotta is traditional. Pecorino works in a pinch.
Instructions
- Roast the eggplant:
- Preheat your oven to 220°C and toss cubed eggplant with olive oil and salt. Roast for 25 to 30 minutes until golden and tender, turning once halfway through.
- Build the sauce base:
- Heat remaining olive oil in a large skillet over medium heat. Cook onion for 5 minutes until soft, then add garlic and chili flakes for 1 minute until fragrant.
- Simmer the tomatoes:
- Crush tomatoes by hand and add with their juices to the skillet. Season well and simmer uncovered for 15 to 20 minutes until thickened.
- Cook the pasta:
- Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water before draining.
- Combine everything:
- Add roasted eggplant and most basil to the sauce. Simmer 2 minutes, then toss with pasta, adding pasta water as needed for a silky texture.
- Finish and serve:
- Portion into bowls and top with crumbled ricotta salata and reserved basil leaves.
Save My partner normally turns their nose up at eggplant, but they went back for seconds. Watching them scrape the sauce from the bowl was a tiny victory moment in my kitchen.
Make It Your Own
Sometimes I add a splash of red wine to the tomato sauce while it simmers. The alcohol cooks off but leaves this depth that makes people wonder what your secret ingredient is. If you like heat, bump up the chili flakes.
The Wine Pairing Secret
A Sicilian Grillo or Inzolia cuts through the richness beautifully. If you prefer red, something light like Frappato or a young Nero dAvola works because heavy tannins would fight the tomatoes.
Timing Like A Pro
The trick is timing everything so the sauce, pasta, and eggplant finish together. Start roasting eggplant first, then begin sauce when eggplant has 10 minutes left. Drop pasta when sauce has 5 minutes to go. Works every time.
- Mise en place everything before you start cooking
- Use a large enough skillet for tossing later
- Grate the cheese while the sauce simmers
Save This is the kind of meal that makes people linger at the table longer than they planned. Enjoy every bite.
Recipe FAQs
- → What does Pasta Alla Norma mean?
The name honors the opera Norma by Vincenzo Bellini, a fellow Sicilian. Legend says a chef was so struck by the beauty of the opera that he created this dish in its honor. The presentation supposedly resembled the beauty of the performance itself.
- → Can I make this without ricotta salata?
Yes, Pecorino Romano makes an excellent substitute with its similar salty profile. Feta also works well, though it adds a tangier note. For a vegan version, skip the cheese entirely or use a plant-based crumbly alternative.
- → Do I need to salt the eggplant before cooking?
Salting isn't strictly necessary for this dish since the eggplant cubes are roasted rather than fried. However, if you have time, sprinkling them with salt and letting them sit for 30 minutes before roasting can draw out bitterness and improve texture.
- → What pasta shape works best?
Rigatoni or penne are traditional choices because their ridges and hollow centers catch the sauce beautifully. Other short pasta like ziti or cavatappi also work. The key is choosing a shape substantial enough to hold up to the chunky eggplant and tomato sauce.
- → Can I prepare this ahead of time?
The sauce and roasted eggplant keep well for up to 3 days in the refrigerator. In fact, the flavors often improve after a day. Cook fresh pasta when ready to serve and reheat the sauce gently, tossing everything together with a splash of pasta water to revive the texture.