Pasta alla norma
1 medium eggplant (1-1/4
lb.)
1/2C olive oil
2 garlic cloves, minced
4 anchovy fillets, chopped
10 black olives, pitted
and cut into quarters
1/2 tsp. red pepper flakes
3C canned Italian plum
tomatoes with their juice, pureed
salt and freshly ground
pepper
1/4C loosely packed fresh
oregano leaves
1 lb. fusilli or pasta of
choice
3 small eggplant, cut in
half, scored, drizzled with olive oil and roasted
in a 375F oven until tender
1/2C freshly grated
parmesan cheese
Trim and peel the eggplant,
cut into ½ thick slices and put on a large baking sheet. Sprinkle liberally with salt and let stand 30
to 40 minutes. Pat the slices well with
paper towels to remove the salt and excess juices and cut into ½-inch cubes.
Heat the olive oil in a large
pan over high heat, add the eggplant and cook until the cubes have a bright
golden color. With a large slotted
spoon, scoop up the fried eggplant and transfer to paper towels to drain.
Add the garlic, anchovies,
olives and chili flakes to the same pan, adding additional oil, if necessary
and stir for a minute or two. Add the
tomatoes, salt and pepper. Bring to a
boil; reduce heat to low and simmer, uncovered, 8 to 10 minutes. Puree the sauce and return to the pan. Add the eggplant and simmer 2 to 3 minutes
longer. Stir in the fresh oregano.
Bring a large pot of water
to a boil, add one tablespoon of salt and return to the boil. Add the pasta and cook, uncovered, over high
heat, stirring occasionally, until the pasta is tender. Drain the pasta and add to the sauce. Mix everything together over low heat until
well combined.
Divide the roasted
eggplant halves among 6 plates, top with pasta and sprinkle with parmesan
cheese.
MAKES: 6 servings
