Pasta alla Norma is a traditional pasta dish originating in Sicily, Italy. This classic recipe remains a favourite classic due to its simple ingredients and method, yet delicious flavour that comes from a blend of deep-fried eggplants, tomato sauce, ricotta salata, basil and extra virgin olive oil. According to historians, the name of the dish originated when Italian writer Nino Martoglio yelled “This is a real ‘Norma!’”—he was comparing the pasta to Vincenzo Bellini’s opera Norma—one of the most influential operatic pieces of the 17th century.
Dice eggplant, season with a pinch of salt and set aside for about 20 minutes to purge any bitter juices. Dredge in flour.
Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.
Chop onion and garlic. Heat EVOO in a large pan over medium heat and sauté onion and garlic.
Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.
Boil pasta according to package directions. Drain and toss with the prepared eggplant sauce.
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