BEST Eggplant Recipe- Pasta alla Norma

– ½ to 1 cup extra-virgin olive oil – 1 medium onion finely diced sweet, red, or 1 large shallot – 1 lb fresh tomatoes I used plum tomatoes – 1 can 28-ounces whole peeled San Marzano DOC tomatoes – 1-2 teaspoons sea salt plus salt for the pasta water (1-1 ½ tablespoons for the pasta water) – ¼-½ cup chopped fresh basil plus a handful more basil leaves for garnish – 2 medium eggplants about 2 ¼ pounds total – ¼ teaspoon freshly ground pepper – 1 lb paccheri or any short pasta like penne, casarecce, rigatoni – ¾ cup finely grated ricotta salata


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Cook time: 30 mins

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prep Time

10 min


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Looking for the best Eggplant Recipe? Try our Pasta alla Norma. truly an iconic pasta dish from Sicily. A simple but delicious recipe that is made with eggplants, tomatoes, ricotta salata, and fresh basil. The flavors all come together to make the most delicious pasta recipe. It's ready in less than 30 minutes!

Can I make this pasta recipe gluten-free? Yes, just use your favorite gluten-free short pasta. Cook the pasta according to the timing on the box. Set a timer to make sure you cook the pasta to al dente.

How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.


Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.


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