Spaghetti alla Norma

One of the more simple Italian vegetarian pasta dishes but the eggplant adds such a delicate texture, the dish is superb.

Prep Time 3

Cook Time 25

Total Time 28

Servings people

Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and sauté the garlic for 1 to 2 minutes.
2 tbsp olive oil, 3 cloves garlic
Add the tomatoes, salt, and pepper and cook until the liquid from the tomatoes has evaporated, about 10 minutes.
1 1/2 lbs tomatoes, Salt, ground pepper
Add the eggplant, stirring to combine, and cook covered for 15 minutes.
1 lb eggplant
Add the cooked spaghetti, mozzarella, and basil and toss to combine.
1 lb spaghetti, 1/2 lb mozzarella, 10 leaves basil
Serve Immediately into warmed bowls

Notes:

I normally use spaghetti for this dish but you can others. Just cook the pasta according to package directions and drain well.