Pasta alla norma (Eggplant pasta)

Name: Pasta alla norma (Eggplant pasta)
Ingredients: 800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones)); 2 tbsp extra virgin olive oil; 1/2 tsp each salt and pepper; 2 tbsp extra virgin olive oil; 2 garlic cloves (, finely minced); 1/2 small onion (, very finely chopped (or 2 eschallots)); 1/4 cup dry white wine (, anything not too sweet or woody); 700g / 24 oz tomato passata ((aka tomato puree, Note 1)); 1/4 cup water; 1 tsp dried Italian herbs (or oregano); 1/2 tsp red pepper flakes (, optional (for a hint of heat)); 1/2 tsp each salt and pepper; 300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini)); 1/2 cup basil leaves (, roughly chopped (Note 2)); Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

"Pasta alla norma is a traditional Italian pasta dish that's an excellent, satisfying vegetarian main dish. Quick and easy!..."

INGREDIENTS

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800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))

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2 tbsp extra virgin olive oil

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1/2 tsp each salt and pepper

•

2 tbsp extra virgin olive oil

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2 garlic cloves (, finely minced)

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1/2 small onion (, very finely chopped (or 2 eschallots))

•

1/4 cup dry white wine (, anything not too sweet or woody)

•

700g / 24 oz tomato passata ((aka tomato puree, Note 1))

•

1/4 cup water

•

1 tsp dried Italian herbs (or oregano)

•

1/2 tsp red pepper flakes (, optional (for a hint of heat))

•

1/2 tsp each salt and pepper

•

300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))

•

1/2 cup basil leaves (, roughly chopped (Note 2))

•

Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

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