Pasta Alla Norma

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small frying pan add about 3 tbps of olive oil and shallow fry the diced eggplant. Stirring constantly to avoid sticking. Cook through eggplant until it starts to break down and is quite mushy

Step 2

Then a large pan, heat some olive oil over medium heat and cook the onion and garlic until onion is translucent and add the chilly flakes

Step 3

Add the tomato paste and toast it for a minute

Step 4

Pour in the wine and reduce

Step 5

Add the canned tomatoes and crush with your spoon until smooth. Cook it down until you have a thick sauce. When it's done turn off the heat add the cooked eggplant and the basil

Step 6

Meanwhile cook the pasta according to packet instructions

Step 7

Add the pasta to the sauce mix well

Step 8

Garnish each plate with the grated ricotta salata