Pasta a la Norma

Simona's style

Italy

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Ingredients:

3 medium eggplants

300 ml approx. of sunflower oil

1 purple onion

30 to 50 ml. olive oil

2 cans of whole plum tomatoes (240 gr. each Italian brand is recommended)

A couple of fresh of basil leaves

80 grams of shredded parmesan cheese

½ teaspoon of salt

1 teaspoon of sugar

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Preparation:

Peel the eggplants length wise, leaving a few stripes of skin. Then chop them into small one inch cubes.

Fry the cubed eggplants in sunflower oil until they reduce in size, and look gold and crispy.

Do not stir (this is important). Next, transfer the cooked eggplant cubes to a plate covered in kitchen paper, in order for the excess oil to drain from the Eggplant. Reserve the eggplant to the side for later.

Pour olive oil into a wok, add chopped onion and let it cook and softened for about 8 minutes over a medium heat. Next add the plum tomatoes and let is simmer for approx. 1 hour. Checking regularly but not stirring.

Once the sauce has cooked down, add the basil leaves, salt, sugar and grated parmesan cheese, stir gently to combine.

Cook one package of Taggliatoni “al dente”.

Drain the pasta then pour into the pan with sauce, and follow with the eggplant cubes.

Allow the eggplant and pasta to warm through with the sauce and then serve with a good red wine.

Serve it warm with a good red wine.

Molto Appetitoso.

#vegetarian #pasta #eggplant