Pasta alla Norma: Eggplant Pasta

Name: Pasta alla Norma: Eggplant Pasta
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 medium-sized, cut into ½–1 inch cubes or slices Eggplant:; 1/2 c Olive oil: For roasting or frying the eggplant and sautéing the sauce; 2 c classic Tomato sauce with basil; 1 c onion chopped; 6 cloves Garlic, crushed; 1 tbsp ginger grated; 2 green chilies chopped, optional; 1/4 c red pepper flakes for heat; 15 Fresh basil or alternatives like thyme; dried Italian herbs or oregano; 2 c Cheese: Parmesan,; 8 oz Pasta: chickpea rigatoni

Lakshmi Sridharan Ph D @cook_19872338

USA

Years ago, we visited, Italy, Sicily and Florence; got to taste several different pasta dishes. Pasta alla Norma, a Sicilian pasta with roasted eggplant in a tomato sauce. This vegetarian main dish is comforting, satisfying and slurp-worthy . Eggplant is flavourful silky and delicious in texture, good value most of the year round and extremely versatile. I used a healthy noodle chickpea rotini #CA26 #keep it simple

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

30 minutes

5 servings

2medium-sized, cut into ½–1 inch cubes or slices Eggplant:
1/2 cOlive oil: For roasting or frying the eggplant and sautéing the sauce
2 cclassic Tomato sauce with basil
1 conion chopped
6 clovesGarlic, crushed
1tbsp ginger grated
2green chilies chopped, optional
1/4 cred pepper flakes for heat
15Fresh basil or alternatives like thyme; dried Italian herbs or oregano
2 cCheese: Parmesan,
8 ozPasta: chickpea rigatoni
Main

Saved

Steps

30 minutes

1

Place the necessary ingredients near the cooking area.
2

1. eggplant: roasting is preferred for a healthier, less oily dish, producing tender cubes with caramelized edges that hold their shape in the sauce. Frying is traditional and gives a richer flavor.
3

Sauté onion in a kadai or skillet in 1/4c olive oil over medium high heat when translucent add ginger, garlic, and chilies. sauté for 2-3 minutes. Add the tomato basil sauce continue cooking over medium heat. let the sauce thicken. about 10 mins. add the roasted eggplant
4

Add 2-3 quarts of water to a 5 quart stock pot, and place over high heat to boil.
Once the stock pot of water is at a boil, add the salt, then the pasta. Cook pasta less than package directions (usually two minutes less than the lower number on the package). Cook pasta al dente. Near the end of cooking, reserve 1-2 cups pasta water. Drain the pasta, but do not rinse.
5

Add the cooked pasta to the sauce with eggplant. gently mix. add the cheese; gently mix. tear basil leaves, sprinkle them on the top. pasta alla Norma: Eggplant pasta is ready
6

Transfer to a serving bowl, if you love cheese, you may add more cheese. If you like olive oil, you may add more olive oil. Italians and greeks drink olive oilEnjoy the simple tasty healthy aromatic pasta
7
8

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on May 18, 2026 21:24

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography