This delicious pasta alla norma recipe is a hearty pasta with eggplant and tomato sauce - perfect for meatless Mondays!
Cut the eggplant into half lengthways, then slice into ½ inch thick slices.
– Lay the eggplant slices out onto two roasting tins or baking trays and roast in the oven for around 30 minutes, until they are a dark golden brown in colour.
Next heat some oil in a pan and fry the garlic til soft. Add in the tomatoes, chilli flakes, sugar and oregano and cook for around 20 minutes, until the sauce is thickened. Then stir in the eggplant.
STEP TWO: MAKE THE TOMATO SAUCE
Meanwhile, you can cook the pasta. Once it is cooked, reserve a cup of the cooking water, in case you want to loosen up the sauce.
STEP THREE: COOK THE PASTA
Now stir the pasta through the sauce, adding a little of the pasta cooking water if it is a little thick. Finally stir in the grated pecorino and chopped basil and serve.
STEP FOUR: SERVE
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