Pasta Alla Norma
Ingredients: 500 g tomatoes (3 - 4 tomatoes) 1 bunch green onions 700 g eggplants (2 - 3 eggplants) 100 g pasta 2 - 3 cloves garlic salt, pepper, basil 3 - 4 tablespoons olive oil 100 g feta cheese or salted ricotta (optional)
We wash the eggplants under a stream of cold water, removing any impurities or residues. Then, we slice them into thin pieces or rounds, depending on preferences. This even cutting will ensure uniform cooking and a pleasant presentation. After slicing the eggplants, we place them in a bowl and generously salt them, letting them sit for at least 30 minutes. The salt helps to draw out the water from the eggplants, reducing bitterness and preparing the ingredient for frying. After they have released water, we pat them dry with a paper towel to remove excess moisture, then fry them in a non-stick pan, using very little oil to keep the dish healthier.
Meanwhile, we prepare the sauce. We finely chop an onion and a few cloves of garlic, releasing their enticing aromas. Then, we peel the tomatoes and cut them into small cubes, making sure to keep the juice they release. We add all these ingredients to a non-stick pan over medium heat. At this stage, we add salt, freshly ground pepper, and dried or fresh basil, according to preferences. We let the sauce simmer over low heat, stirring occasionally, until the excess water evaporates and we obtain a thicker, more flavorful composition.
Once the sauce is ready, we let it cool slightly and strain it through a fine sieve to remove the tomato skins, achieving a velvety texture. At this point, we can take care of the pasta. We boil the pasta according to the instructions on the package, being careful to cook it al dente, to maintain a pleasant texture.
When the pasta is ready, we drain it and quickly rinse it with cold water to stop the cooking process. We place the pasta on deep plates, creating a delicious base for the rest of the ingredients. We sprinkle some ricotta on top, add the rich and flavorful tomato sauce, and then arrange the fried eggplant slices, which bring a pleasant contrast of textures. We finish the dish by garnishing with grated ricotta and a few fresh basil leaves, which will further enhance the aroma and appearance of the plate. This recipe is not only tasty but also an explosion of colors and flavors, perfect for a family meal or with friends.
