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Pasta Alla Norma (Roasted Eggplant Pasta)

Pasta Alla Norma, more commonly known as eggplant pasta or aubergine pasta, is a Sicilian dish made with pasta and eggplant tossed in a delicious tomato based sauce.
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Ingredients
  

For the Roasted Eggplant:

  • 2 medium-sized globe eggplants, cut into 1-inch cubes
  • 1 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. ground black pepper, or to taste
  • Salt, to taste

For the Other Ingredients:

  • 1-pound pasta of choice
  • 1 medium-sized onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • ¼ cup basil or parsley leaves, finely chopped
  • 1 24-ounce jar marinara sauce
  • ¼ cup water,  or as required to get the desired consistency of the sauce
  • 1 tsp. Italian seasoning, or to taste
  • ½ tsp red chili flakes, or to taste
  • Salt, only if sauce is not salty enough, to taste
  • 1 tbsp. olive oil

Instructions
 

  • In a medium bowl, thoroughly combine the eggplant cubes, salt, pepper, garlic powder and olive oil.
  • Pre-heat oven to 425°F.
  • Prepare the pasta, per package instructions, to an al dente stage; remove from stove, drain; set aside.
  • Spread the cubes on a baking tray lined with a baking sheet.
  • Place in the pre-heated oven and bake for around 25 minutes or until the eggplant cubes turn golden brown and are nicely cooked; remove from oven and set aside.
  • Heat oil in a pot; add garlic and sauté for a few seconds.
  • Add onion and sauté until it turns translucent.
  • Add marinara sauce to the pot.
  • Put 1/4 cup water into the marina sauce jar, put on the lid and shake.
  • Pour this water into the pot.
  • Add Italian seasoning and chili flakes; if required, also add salt.
  • Let the sauce simmer for around 2 minutes.
  • Add the roasted eggplant to the sauce and mix.
  • Finally, add cooked pasta to the sauce and mix everything nicely.
  • Garnish with chopped fresh herbs and serve.

Notes

(1)  Make sure to cut the eggplant into equal size cubes so that they get evenly baked.
(2)  Cut the eggplant in a size slightly bigger than what you want in the final dish as it will shrink on baking.
(3)  Don't overcook the eggplant or they will turn mushy.
(4)  Cook the pasta al dente.
(5)  Use pasta water to adjust the consistency of pasta sauce, if it's too thick.