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Pasta alla Norma (Pasta w/ Eggplant)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • penne pasta for 3 persons (save about 1 cup of pasta water) save about 1 cup of pasta water
  • 1 medium eggplant
  • 1 tsp of salt
  • 400 gr of canned tomatoes I’ve used the organic brand by Albert Heijn
  • 1 small white onion
  • 4 garlic cloves
  • 4 - 5 basil leaves
  • 1 tbsp dried Italian herbs
  • ½ tsp chili powder optional
  • 1 tsp Pimenton smoked pepper powder, optional
  • 3 tbsp olive oil
  • salt & pepper to taste / a vegetable stock cube

For garnish

  • Parmesan cheese (grated, use a vegan version if you want to veganize this dish) grated, use a vegan version if you want to veganize this dish
  • fresh parsley/basil leaves

Instructions

  • Cut the eggplant in triangles (cut the eggplant in half, cut those parts into halves as well and slice them into ½ cm pieces thick). Sprinkle the salt over the eggplant. Let this sit for 15 minutes. Rinse the eggplant and then squeeze out the excess water. Set this aside.
  • In the meantime, finely chop your onion, garlic and basil leaves.
  • Add olive oil to a deep pan and cook your onions until they become translucent. Add the eggplant, garlic, dried Italian herbs, chili powder and some salt & pepper (check the seasoning at the end). Let this cook for 5 minutes on medium heat and stir well.
  • Then add your canned tomatoes, chopped basil leaves and toss well. Add about 1/2 cup of pasta water. Then cover the pan with a lid and let the sauce cook for 10 minutes on a low heat. After 10 minutes, add your pasta, sprinkle some parmesan cheese and fresh parsley. Serve immediately and enjoy!
  • If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!