Sauce alla Norma

When I think of Italian food my mind automatically thinks of pasta, fish and slow simmered meats. However, none of these would be as good if it weren’t for the sauce. Each region reflects the flavors and textures that make up each sauce – some are salty and sweet, chunky, spicy, velvety smooth etc. These sauces help to bring out the best in foods they accompany. Sauce alla Norma hails from Sicily where the eggplant is king! Sicilians enjoy this vegetable fried, with cheese, stewed with tomatoes (as in this recipe) or served cold in caponata (a vegetable relish). The preferred cheese for this dish is ricotta salata. Unlike traditional ricotta, it is firm, dry and salty. Eggplant grew wild in India and was first cultivated in China in the 5th century B.C. It was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century.

Serves 4
recipe from Better Homes and Gardens

1 small medium onion, cut into thin wedges
2 tablespoons olive oil
3 cloves garlic, minced
1 14oz. can chopped tomatoes (undrained)
8oz. dried rigatoni, penne or ziti pasta
1 medium eggplant (1 lb.)
1/4 cup fresh basil, torn
1 tablespoon ricotta salata cheese
fresh basil leaves for garnish

In a medium saucepan, cook onion in 1 tablespoon of the oil over medium heat about 10 minutes or until very tender, stirring occasionally. Add garlic and cook for 1 minute then add tomatoes. Bring to a boil and reduce heat. Cover and simmer 15 minutes.

Meanwhile, cook the pasta until al dente. Trim ends from eggplant (peeled if desired) and cut crosswise into 1 inch slices. In a very large skillet, heat remaining oil over medium high heat. Add eggplant slices and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook about 10 minutes (5 min. each side) or until golden. Stir in basil and oregano into tomato mixture. Season to taste. Divide pasta among four plates. Spoon some tomato mixture over the pasta and top with eggplant followed by more tomato mixture then cheese. Garnish with torn basil leaves.

The Culinary Chase’s Note: A meal so simple and fresh! Enjoy!