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Pasta Alla Norma


-1 large eggplant, sliced

-5 cloves garlic, minced

-2 Tbsp olive oil

-2 28 oz cans whole peeled tomatoes

-pinch of red pepper flakes

-Peanut, Canola or Corn oil for frying.

-1 lb Ziti

-1/2 cup pasta water


-Slice eggplant into disks. Slice the largest onces in half. Set in a collander and douse with salt. Let sit for 20 minutes so water can drain out.

-While eggplant is draining, mince garlic. Heat olive oil on medium in a pot and let it get hot. Add garlic and sautee until brown, 3-4 minutes. Add tomatoes and mash with a potato masher. Add red pepper flakes and increase heat so sauce comes to a boil. Once boiling, reduce heat and simmer.

-After 20 minutes, pat eggplant slices dry with paper towels.

-Cook pasta to package directions until al dente.

-In a pot, pour enough corn oil so there's about 1/2 inch all around. Turn heat to high and let it get very hot, give it 5 minutes or so. Fry eggplant in batches, 5 or 6 slices at a time. You shouldn't have to fry longer then 3-4 minutes on each side. Lay fried pieces on a paper towel to soak up excess oil.

-Once pasta is done, scoop 1/2 cup pasta water and add it to the tomato sauce. Drain the pasta and add it to the sauce as well. Stir and simmer for a few minutes and serve with a few slices of eggplant. Store together so sauce gets the yummy eggplant taste

Tags: eggplant, pasta, italian recipe, tomato sauce, pasta, ziti, geometry of pasta


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