Rigatoni a la Norma

For the eggplant lovers out there this is a fabulous recipe to integrate this tasty veggie into a great pasta dish.

You will need: (serves 4)
450g spelt rigatoni
2 -3 cups fresh ricotta cheese (salted)
1 large eggplant
1 large yellow onion (chopped)
tomato sauce (refer to previous blogs for a simple tomato sauce recipe)
salt
EVOO

Start by getting your tomato sauce cooking with appropriate ingredients in a saucepan and leave on a simmer. 

Slice up your eggplant into 3/4 inch slices and layer them in a strainer generously salting each layer.  Place the strainer over a plate and let the eggplant sit for 30 minutes (this process helps release some of the bitterness that eggplant naturally carries).  After 30 minutes, rinse your eggplant quickly and set aside.  Next, line a large baking sheet with paper towel and in a LARGE deep bottom pan, heat up a layer (about 1/2 inch) of EVOO at medium high heat.  Place your eggplant slices in the hot oil in batches, flipping once, until both sides have a light brown color (you will need to add more EVOO as you go).  Place them on the baking sheet with the paper towel to drain some of the extra oil.   Once all your eggplant are cooked, use the same pan to cook up your onions until soft.  At the same time, cook your spelt pasta in a separate pot (remember to salt the water).  Once your onions are cooked, add in your tomato sauce into this pan.  Let it simmer.  Cut your eggplant into 1 inch pieces and once your pasta is done add this, and the eggplant into the pan with your onions.  Give the mixture a good stir and add about 1/2 of your ricotta cheese.  Stir again and then plate into portions, topping each one with another spoonful of your salted ricotta cheese.

Top with some Parmesan cheese if you like!

happy cooking my little foodie loves

xo

Chef Natty