Rigatoni alla Norma (Pasta with eggplant and tomato sauce)

 

                This dish was created in Catania, Sicily, the birthplace of Vincenzo Bellini. It i named in honor of his most famous opera, Norma, which he wrote in 1831 before he was thirty years old.

                In some recipes, the dish is returned to the oven and cooked for an additional 15 to 20 minutes, or until the cheese melts.

Serves 6

• 3 eggplants (aubergines), thinly sliced crosswise
• 15 ml salt
• 375 gr ripe tomatoes, peeled, seeded and coarsely chopped
• 125 ml olive oil
• 80 ml chopped basil
• 2 garlic cloves, finely chopped
• 1 ml salt
• 2 ml ground black pepper
• 375 gr rigatoni
• 90 gr grated parmesan cheese

1. Sprinkle the eggplant slices with salt, place in a colander and leave to drain for 1 hour.
2. Puree the tomatoes.
3. Heat 45 ml of the oil in a saucepan and add tomatoes, basil and garlic ; add the salt and pepper and simmer over medium heat until the sauce becomes fairly thick.
4. Rinse the eggplant slices well and pat dry ; heat the remaining oil in a large saucepan.
5. Fry the eggplant in the hot oil until each side is well browned ; drain on paper towels and sprinkle with salt and pepper.
6. Cook the rigatoni in a large saucepan of lightly salted boiling water until al dente, about 15 minutes ; drain well and place in a warmed serving dish.
7. Arrange the eggplant on top, cover with the tomato sauce and sprinkle with the grated parmesan.
8. Serve immediately.

BON APPÉTIT