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Eggplant Pasta alla Norma

Eggplant Pasta alla Norma is a classic Sicilian dish featuring tender sautéed eggplant, a rich tomato sauce with garlic and Italian seasoning, and hearty macaroni pasta. Finished with Parmesan cheese for a savory touch, this comforting and flavorful meal is a great way to enjoy a vegetable-forward pasta dish.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 2 15-oz cans Diced Tomatoes

  • 1 Onion

  • 1 lb Macaroni Pasta

  • 1 tbs Italian Seasoning

Fridge and Freezer

  • 1 Eggplant

  • ½ cup Parmesan (optional)

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Wash and dry the produce. Peel and chop the onion. Dice the eggplant.

  2. Heat a little oil in a large skillet over medium-high heat and cook eggplant until browned. Season with salt and pepper and remove to a plate.

  3. Add onion to the skillet and cook until tender (add more oil if it seems too dry). Add garlic and stir for 30 seconds. Stir in canned tomatoes and Italian seasoning and season with salt and pepper. Bring to a boil over high heat, then reduce to a simmer over medium-low heat and cook for 20 minutes or until thickened.

  4. Meanwhile, bring a large pot of salted water to a boil over high heat, cook the pasta according to package directions and drain.

  5. Add the pasta and the eggplant to the sauce, toss to coat. Stir in parmesan, if using, and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit parmesan to make this recipe dairy-free.

*Use gluten-free pasta to make this recipe gluten-free.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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