Pasta Alla Norma


  • 1 Eggplant

  • 1 garlic clove crushed

  • 2 Tbs Extra Virgin Olive Oil

  • 660g Nonna Maria’s Passata

  • Basil leaves

  • Salt and pepper to taste


  • Start by dicing the eggplant into 1-2cm cubes and sprinkle with salt. Leave to sit for 10 minutes to draw out any excess moisture.
  • Gently fry the garlic in the oil for 30 seconds.
  • Add the sauce and simmer for 10-15 minutes, then add basil, salt and pepper.
  • Meanwhile rinse the salt off the eggplant and pat dry with a paper towel.
  • Shallow fry in olive oil until golden brown. Remove from heat and place on a dish with a paper towel to absorb any excess oil.
  • Cook your pasta in boiling salted water until al dente.
  • Once the pasta is cooked drain from the water and add the sauce to the pasta and stir through.
  • Then toss in the eggplant and mix together.
  • Serve and enjoy