Penne alla Norma

01Method

1. 1

   Peel and finely chop the onion and mince the garlic cloves.

2. 2

   Cut the eggplant into small cubes, removing the skin if desired.

3. 3

   Heat the oil in a large pan over medium-high heat and sauté the onion until softened.

4. 4

   Add the garlic and cook for another minute until fragrant.

5. 5

   Stir in the eggplant cubes and cook, stirring occasionally, for about 8-10 minutes until they begin to soften and brown.

6. 6

   Add the canned tomatoes and tomato paste to the pan, stirring well to combine.

7. 7

   Season the sauce with salt, pepper, and paprika, then simmer for 10-15 minutes until the flavors meld and the eggplant is tender.

8. 8

   Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

9. 9

   Drain the pasta and transfer to a serving dish or individual bowls.

10. 10

    Pour the eggplant sauce over the pasta and top with fresh basil and dollops of ricotta.