Pasta alla Norma - Ziti with Eggplant, Tomatoes & Ricotta
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A traditional Southern Italian dish using one of the region's most popular ingredients--tender purple eggplant. For spicy-food lovers, try adding a teaspoon or two of dried chili pepper flakes. Ingredients:
Directions:In a large saucepan, heat olive oil on medium-high heat. Once hot, add garlic and sauté for 1 to 2 minutes. Crush the tomatoes, by hand, and add to the pan. Salt and pepper to taste. Cover with a lid and simmer for 20 minutes. Bring a large pot of salted water to a boil. In a separate saucepan, use 1/2-inch of extra light olive oil to fry cubes of eggplant, about 4 to 5 minutes, until tender and golden. Remove with a slotted spoon and transfer to a paper-towel-lined dish. Cook pasta in boiling water for al dente texture. Drain, then toss with sauce in the hot saucepan. Add chopped basil and ricotta salata. Heat together for about 2 minutes to marry flavors. Serve topped with cooked eggplant and a generous sprinkle of ricotta salata. Serves 4 |

