Pasta alla Norma, fettuccine with eggplant

We continue this Italian week with a delicious eggplant pasta dish.
Wednesday is traditionally pasta at home. My kids love this mid-week meal, a change from those in the canteen. Me, I take the opportunity to discover new ways to cook pasta, and sometimes to take pictures of the dishes tested at another time.

Last week, I made pasta alla Norma again, a tasty Sicilian recipe that features eggplant, which I had already made several times during the summer.
It’s a delight.
You will love!

Pasta alla Norma:

400g fettuccine
600 ml of tomato coulis.
2 nice tomatoes
2 small eggplants
2 cloves garlic
1/2 bunch of basil
salt pepper
olive oil
Parmesan cheese

Cut the aubergines into thin slices, salt them and let them drain for 1 hour in a colander.

Fry the chopped garlic cloves in oil.
Add the peeled and chopped tomatoes.
Add the tomato coulis, basil, salt and pepper.
Let simmer over low heat for 15/20 minutes.

Dry the eggplant slices and brush them quickly with olive oil.
Heat a grill pan and grill the slices on both sides, proceeding as many times as necessary.

Cook pasta according to package directions.

Add the pasta to the sauce, draining it coarsely, then the grilled eggplant.
Serve with basil and grated parmesan.

To finish: normally, this dish is accompanied by ricotta “salata”, a dry cheese. As you can imagine, there are none at the local supermarket. Here I am reassured, my big sicilian cookbookoffers another version of this pasta, this time with parmesan or even pecorino.

I had 2 beautiful tomatoes just waiting to end up in my pasta sauce. You can also do without.

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