Ziti alla Norma
Ziti tossed with sautéed eggplants and tomato sauce
Ingredients
- 1 eggplant cut into pieces similarly sized to the ziti
- 2-3 tbsp olive oil
- 2 cloves garlic minced
- 14 ounce can of diced tomatoes
- 1/2 tsp dried oregano
- salt and freshly ground pepper to taste
- 8 ounces ziti or other short pasta
- ricotta salata or parmesan to serve
- fresh basil to serve
Instructions
- Heat up 2-3 tablespoons of oil over medium high heat. When hot and shimmery, cook the eggplant in batches, until golden brown and very soft. Remove from the oil and set aside.
- Add the garlic and cook until slightly soft. Add the tomatoes and oregano and bring to a gentle simmer.
- Cook the pasta in a large pot of boiling salted water until al dente. Reserve a 1/2 cup of pasta water and drain.
- Add the eggplant and the pasta into the tomatoes and toss until coated and glossy. Taste and adjust the seasoning.
- Serve with basil and cheese. Enjoy immediately.