Pasta alla Norma (Ziti with Eggplant, Tomatoes and Ricotta)

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Ingredients:

• 5 tablespoons DeLallo Extra Virgin Olive Oil
• 1 garlic clove, minced
• 1 28oz can DeLallo Imported Whole Peeled Tomatoes
• 1 lb Eggplant (diced small)
• vegetable oil for frying
• 1 lb DeLallo Ziti
• 6 fresh basil leaves, chopped
• 1 cup Ricotta Salata, Coarsely Grated
• DeLallo Natural Sea Salt Coarse (to taste)
• fresh ground black pepper (to taste)

Directions:

Heat the olive oil, add the garlic and cook over medium heat for 1-2 minutes. Take the tomatoes and crush them roughly in your hand over the sauce pan. Add salt and pepper to taste. Cover and let simmer for 20 minutes.

Meanwhile, pour oil into a deep frying pan, about 1/2 inch in depth. Heat the oil until hot but not smoking, then fry the eggplant cubes in the batches for 4-5 minutes until tender and golden.

Remove with a slotted spoon and drain on paper towels.

Cook the pasta in a large pot of salted boiling water until al dente.

Stir the eggplant in the sauce pan and warm through.

Drain the pasta and toss with the sauce in the hot saucepan.

Add the chopped fresh basil and the grated ricotta salata, toss well.

Serve the sauced ziti in a heated pasta dish. Top off individual portions, with cooked eggplant and a liberal sprinkle of ricotta salata.

Serves 4Send to friendPrinter-friendly version