Sicilian Pasta with Eggplant and Garlic

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Penne alla Norma

  Serves 6 People


  • 10 oz (300 g) Penne
  • 1/2 lb Eggplant
  • 5 oz pressed Ricotta, or diced Mozzarella
  • 12 oz (398 ml) canned Tomatoes
  • 3 to 4 tbsp Onion
  • 1 tbsp Extra Virgin Olive Oil
  • 5 fresh Basil leaves
  • 1 clove Garlic
  • Salt and Pepper to taste


  • Cut the eggplant into cubes and lightly salt
  • Leave the eggplant until the excess water is drawn out
  • Add oil to a frying pan and gently saute the onion and garlic
  • Add the eggplant and tomato and cook for 15 to 20 minutes
  • Season to taste with salt and pepper
  • Meanwhile, cook the penne in salted boiling water until al dente
  • Drain the penne and toss in the sauce
  • Top with fresh basil and grated pressed ricotta or diced mozzarella