SUMMER RECIPES: Pasta alla Norma with eggplant, Italian pasta recipe.
Ingredients (5 serves):
- 500 g of spaghetti,
- 1 large eggplant,
- 1 bottle of tomato sauce,
- 1 carrot,
- ½ onion,
- ½ celery,
- 2 cloves of garlic,
- frying oil, olive oil, salt, chili pepper (optional),
- fresh basil, firm salted ricotta.
Slice eggplant and fry in abundant oil. Drain on paper towels and place in a large bowl.
Cook tomato sauce with garlic, oil, grilled chopped vegetables (to be discarded after), leaves of basil.
Boil and drain spaghetti, then season with a little tomato sauce, abundant grossly chopped fresh basil, pour over the eggplants in the bowl.
Add the remaining sauce, abundant grated ricotta and serve.