Slowly but surely the seasons are shifting here. The days are getting shorter and the weather is getting cooler. For somebody who much prefers the warm weather, there are still a few small things to appreciate. The change in seasonal produce and the beautiful Autumn light being two things. I’ve tried to make the most of these little things throughout my school holidays when I truly have time to slow down and recharge.
Amongst long beach walks, hot cross buns, and lots of family time, I have being embracing cosy food. Of course, what is more comforting than a big bowl of pasta! With eggplants in season and being absolutely delicious, they are making a frequent appearance. For example, in this easy pasta dish!
I’m not sure what a traditional pasta alla norma is made, but consider this my interpretation. Roasting the eggplant beforehand makes it super tender and adds great flavour to the sauce. Following this step, the dish comes together rather quickly, only gets better with longer cooking time.
Pasta Alla Norma Recipe
Ingredients
- 1 large eggplant, cut into 2cm cubes
- olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 can diced tomatoes
- 1/2 cup red wine
- dried basil
- pasta of your choice
Method
- Preheat the oven to 180 celsius.
- Toss the eggplant generously in olive oil, season with salt and pepper and place on a baking tray. Roast for 30-40 minutes or until the eggplant is soft and slightly golden.
- In a medium saucepan, heat up about a tablespoon of olive oil and sauté the onion and garlic.
- Add the eggplant, tomatoes, red wine, and dried basil to the onion mixture. Season to taste.
- Cook for 25-30 minutes or until the sauce has reduced.
- Cook pasta following the instructions on the packet.
- Serve the pasta with a generous amount of the eggplant sauce and enjoy with a sprinkle of parmesan cheese!