One of my favourite pasta dishes of all time. perfectly melt in the mouth aubergines with delicious but simple marinara sauce. You’ll either love it or hate it to be honest, just because it has aubergines in it. To me, aubergines are delicious and one of my favourite vegetables, but to others not so much…
If you are an aubergine hater, you can always sub in courgettes or another vegetable of your choice (or just make it as a marinara sauce)!
This is in no way authentic, but in my opinion it’s equally delicous. I first tried it in a local restaurant in Palermo, Sicily, where it blew my mind with delicousness. However, they fried the aubergine there, and so it was a bit too oily for my liking, so I decided to just cook the aubergine in a bit of extra virgin olive oil.
You can also save this sauce and use it for shakshuka, a delicious tomato sauce with an egg poached in it.
Pasta Alla Norma vegan, dairy free, gluten free
1 aubergine, peeled and sliced
1 can of chopped tomatoes
1 clove garlic, crushed
Salt and pepper
Extra virgin olive oil
Mixed herbs and dried thyme
optional: dash of sake or white wine
Cook the aubergine in olive oil until salt and make sure to season liberally with salt.
Add garlic near the end of cooking time and sauté until fragrant.
Add tomatoes and optional sake or white wine and herbs.
Simmer until reduced until liking.
If it’s reduced too much, you can always add pasta cooking water.
When serving, I recommend having it with pecorino, or if not, parmesan.