For an Italian, spaghetti and eggplant are just the best! Try this pasta alla norma for the ideal weeknight meal!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons salt
- ¼ cup olive oil, plus extra for drizzling
- 4 cloves garlic, minced
- 3 small eggplant, sliced
- 1 (28 ounce) can whole peeled tomatoes
- 2 sprigs fresh basil, plus more for garnish
- 1 sprig fresh thyme
- 1 ½ teaspoons sea salt, or more to taste
- 1 teaspoon freshly ground black pepper
- 1 (16 ounce) package spaghetti
- 1 pinch red pepper flakes, or to taste
- ¼ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.
- Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.
- You can use macaroni instead of spaghetti.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 108 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 15 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 1030 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty hearty vegetarian pasta dish! Play with the seasonings to your taste, and I think it only needed about half the called for amount of pasta – but that’s all to preference. This was quick and easy!