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Spaghetti alla Norma




Source of Recipe


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Recipe Introduction


This dish is a Sicilian classic where it appears on almost every restaurant menu. Supposedly named for the opera "Norma" by Vicenzo Bellini, a Sicilian, it is a simple yet elegant combination of eggplant, tomatoes, and mozzarella. Whatever you do, use fresh mozzarella and not the rubbery stuff made for putting on pizzas.


List of Ingredients




2 Tbs (30 ml) olive oil
1-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) tomatoes, peeled if desired and diced
Salt and freshly ground pepper to taste
1 lb (450 g) eggplant, peeled and diced
1 lb (450 g) spaghetti or other pasta, cooked
according to package directions and drained
1/2 lb (225 g) fresh mozzarella, diced
About 12 leaves fresh basil, torn into pieces

Recipe



Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and saute the garlic for 1 to 2 minutes. Add the tomatoes, salt, and pepper and cook until the liquid from the tomatoes has evaporated, about 10 minutes. Add the eggplant, stirring to combine, and cook covered for 15 minutes. Add the cooked spaghetti, mozzarella, and basil and toss to combine.

Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes.