Pasta alla Norma originated in Catania, Sicily close to where my grandmother was born. My grandmother loved cooking with eggplant. This pasta is made with a wide pasta, roasted eggplant, marinara sauce, and Ricotta Salata cheese. You may substitute Pecorino Romano rather than the Ricotta Salata, as this is sometime hard to find. This is a vegetarian dish without adding the cheese.

The selection of the shape of the pasta is a key factor in delivering flavor of the sauce appropriately. For this dish a short cylinder (Rigatoni) is ideal, however, Ziti also works.

1.   Trim the eggplant and partially peel into a zebra like look. I use a vegetable peeler to shave off the strips of eggplant.Slice ½ inch thick. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (about 45 minutes). Wipe the eggplant dry and remove excess salt using a paper towel.

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2.    Quarter the slices of eggplant and sauté in a saucepan coated lightly in olive oil until golden brown. (Alternative cooking method is to Roast the eggplant by Brushing both sides with oil and roast until deeply golden on large sheet pans in single layers (approximately 35 to 40 minutes) at 425degrees F. Be sure to turnover at the halfway point.)

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3.   In the same skillet Sauté garlic. (if using the roasting method sauté the garlic in 2 tablespoons of olive oil until golden brown)

4.   Bring marinara sauce to a simmer in a large saucepan. Add the red pepper, garlic, oregano and a pinch of kosher salt and black pepper and let simmer briefly.

5.   Add the eggplant to the marinara sauce. Continue to simmer while you cook the pasta.

6.   Cook the pasta according to package instructions. Save a ½ cup of pasta water then drain and combine the pasta with the marinara eggplant and sauce. If required, add a bit of the pasta water, and toss until the pasta is well mixed.

7.   Taste and adjust seasoning. Add chopped parsley and grated Ricotta Salata cheese. 

8.   Serve immediately.