Yesterday I was craving for some nice pasta and was thinking about the best condiment to prepare when I found a top quality eggplants at a very competitive price. “Great, let’s make some Pasta alla Norma” I thought and bought few aubergines. Preparing the sauce is very simple even though it takes quite some time.
You just need eggplants, some chopped or peeled tomatoes cans, garlic, parsley and basil. The tradition wants you to put some dried/smoked ricotta cheese on top of your pasta but some grated Grana Padano is fine.
Just slice the eggplants and put a pinch of salt on the top side of the slices. Leave them with the salt some 10/15 minutes, until they release the bitter water that usually is brownish. Wash carefully the slices in order to remove both the bitter water and the excess salt and then dry them with kitchen paper. Chop the slices in smaller pieces, any shape is fine, and put them in a pot where you had preheated some olive oil together with crushed garlic and parsley.
Cook the eggplants at a moderate heat, adding from time to time little water or some white wine to enrich the taste. The addition of some water makes the eggplants tenderer and reduces the cooking time. Once the eggplants are almost completely cooked (they reduce in size and become tender), add the tomatoes and cook ad a low heat for 30 minutes. Add little sugar or bicarbonate to reduce the tomatoes acidity.
Serve the pasta with your tomatoes and eggplant sauce with a sprinkle of Grana Padano on top.