Aubergine, eggplant… however they’re named, I just love them. Unfortunately, Paulo “not so much” so we hardly ever used them in our cooking. I knew I had to find a compromise and this is it! It’s a dish for those who don’t like aubergine, but I’m convinced it will convert all aubergine-haters. Once they’re fried, they have a meaty texture and any bitterness is eliminated.
This recipe is basically what’s known in Sicily as Pasta alla Norma. It’s a famous dish named after the opera Norma by Vincenzo Bellini. Its flavours are definitely a work of art! The pasta shapes vary but I prefer a sturdy pasta, such as tortiglioni or rigatoni, to take on a sauce this thick and chunky.
The Sicilian way is to top the pasta with ricotta salata (salted ricotta) but it can be tricky to find. It’s a saltier, aged version of soft ricotta. Good substitutes are salty cheeses such as feta or Pecorino.
My version of Pasta alla Norma is quick and easy but still delicious. One day I will travel to Sicily and experience the traditional recipe!
One Two Culinary Stew 