Like our recipes? Become a fan of CooksRecipes.com at

||| Save this recipe on Delicious |||

Please click here to comment or report a problem with this recipe.

Appetizer Recipes Asian Recipes BBQ & Grilling Recipes Bar & Brownie Recipes Beef & Veal Entree Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Diabetic & Low-Carb Recipes Ground Meats & Sausage Holiday Recipes Hope Pryor's Recipes International Food Recipes Italian Recipes Lamb Recipes Lighter Fare & Low-Fat Recipes Mexican Recipes Pasta Recipes Pet Food Recipes Pie & Pie Crust Recipes Pizza Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Side Dish Recipes Soup & Stew Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A dish of pasta and eggplant. Pasta alla Norma 2 pounds Italian eggplant Coarse-grained salt 1 quart vegetable oil 1/4 cup olive oil 1 pound dried rigatoni or spaghetti Sauce: 1/3 cup olive oil 2 medium-sized garlic cloves, peeled 1 1/2 pounds ripe, fresh tomatoes or 1 1/2 pounds canned tomatoes (preferably imported from Italy) Salt and freshly ground black pepper 10 large fresh basil leaves 4 to 6 tablespoons freshly grated ricotta salata Peel the eggplants and slice them crosswise into discs less than 1/2 inch thick. Place the eggplant in a bowl, lightly sprinkling coarse salt on each layer. Let stand for 30 minutes with a weight on them (such as a plate with a can of tomatoes on top). Start the sauce: Heat 1/3 cup olive oil in a medium-sized saucepan over medium heat, add the garlic and sautè for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to saucepan and simmer for 25 minutes, stirring every so often with a wooden spoon. Taste for salt and pepper. Pass the contents of pan thorough a food mill, using the disc with the smallest holes, into a medium-sized glass or ceramic bowl. Return the tomato puree to the saucepan and reduce for 5 minutes. Heat the vegetable oil and 1/4 cup olive oil together in a deep-fat fryer over medium heat. Rinse the eggplant very well and pat dry with paper towels. When the oil is hot (about 400°F / 205°C) add some of the eggplant and cook until lightly golden on each side, about 2 minutes. Using a strainer/skimmer, transfer the cooked eggplant to a serving dish lined with paper towels. Fry the rest of the eggplant in the same way. Bring a large pot of cold water to a boil. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente-9 to 12 minutes depending on the brand. Reheat the tomato sauce and add the basil leaves. Drain the pasta, transfer to a large serving dish, and pour the sauce over the top. Toss very well, add the eggplant and serve with grated ricotta salata sprinkled over each portion. Serves 6.