Pasta alla Norma
By the Gracious Vegan
This dish originated in Sicily and got the name when its perfection was compared to Vincenzo Bellini’s opera Norma. (Bellini was Sicilian, so a hometown favorite.) Original recipes and most of the ones you’ll find today call for a lot of oil to fry or heavily sauce the eggplant slices. I recently saw one that called for a half-cup of oil, 960 calories! I developed a no-oil alternative that tastes delicious, using tahini, water, and spices as a coating for roasting the eggplant slices. This version is much healthier than traditional versions but gives you the full flavors.
Makes 5 servings
Preheat the oven to 450°F.
Eggplant. Optional to peel the eggplant (I do, because the peel can be chewy). Slice the eggplant into 1/2” disks.
One large eggplant, 1.5 - 2 pounds
Lay the eggplant slices on a parchment-lined sheet pan, in a single layer.
Fork-whisk the following ingredients together in a measuring cup or other small bowl.
2 Tablespoons water
1.5 Tablespoons tahini
1/2 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of smoked paprika
Brush both sides of each eggplant slice with the tahini mixture. Roast them in the oven for 15 minutes. Flip and roast another 10 minutes, until they are golden brown and soft. When they are cool enough, cut them into about 4 pieces each.
Pasta. Start the pasta water. When it is boiling add the pasta and cook according to package directions.
10 ounces pasta such as fusilli (spirals), penne, or other (whole grain or legume-based)
Putting it all together. While the eggplant roasts and the pasta cooks, briefly water-sauté the garlic in a large skillet or Dutch oven. (What is water-sauté?)
3 cloves garlic, chopped
Then add the following ingredients and cook at a simmer for 5 minutes.
2 (14-ounce) cans diced tomatoes (I like petite-diced fire-roasted), optional to process them briefly in a blender or food processor to get them almost to sauce consistency
1 teaspoon dried oregano
Pinch (or more) dried chili flakes
Drain the pasta. Add the pasta and eggplant pieces to the tomato sauce and toss them all together. Serve with
The leaves from 3 large basil sprigs, sliced
Timing: About 40 minutes
Gluten-free if gluten-free pasta is used