Pasta Alla Norma

You can choose to bake the eggplant (step 3) or fry it (step 8). Frying will result in each serving being 580 cals.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

finely chop garlic and onion and cut eggplant into cubes or slices (whichever you prefer); crush tomatoes

Step 2

Salt eggplant slices and let sit in a colander for 30-60 min

Step 3

[SKIP STEP 8 IF YOU CHOOSE THIS STEP] Add EVOO (optional), pepper, seasonings and salt to eggplant pieces and bake at 430 degrees F for 20-25 mins on a tray lined with parchment.

Step 4

cook onions in EVOO over medium heat for about 2 min

Step 5

add garlic and cook for about 30 s; add a few splashes of water to prevent burning

Step 6

add tomatoes when garlic starts to brown; simmer on low heat for 30 min

Step 7

cook pasta until al dente, saving about half a mug (4-5 oz) of pasta water

Step 8

IF YOU SKIPPED STEP 3, fry eggplant pieces in avocado oil for about 5 mins / until golden-brown

Step 9

add eggplant (but save some for garnishing), basil and seasonings to sauce; mix well

Step 10

mix pasta with sauce, along with some of the pasta water; add the rest of the water as you stir

Step 11

add cheese and some more basil + eggplant on top