EGGPLANT
Eggplant is
essential to this
traditional
Sicilian pasta
dish. Make sure
the oil is good
and hot before
frying the
eggplant or it
will soak up too
much oil.■In a large skillet, heat
1∕4 cup of the olive oil over
medium-high. Add half of
the eggplant; cook, stirring
often, until browned,
8 minutes. Transfer to a
bowl; season with salt and
pepper. Repeat with 1∕4 cup
more oil and the remaining
eggplant.
■Bring a large pot of water
to a boil for the pasta. Salt
the boiling water and add
the pasta. Cook until
1 minute shy of the package
directions. Reserve 1 mug of
the pasta cooking water;
drain the pasta.Pasta alla Norma
SERVES 4
1∕2 cup plus 2 tbsp. olive
oil, plus more for
drizzling
2 lb. medium eggplant,
cut into 1-inch cubes
Kosher salt and pepper
12 oz. whole-wheat
rigatoni
1 large red onion,
chopped
3 anchovies in oil,
drained
5 cloves garlic, chopped
11∕2 tsp. dried oregano
3∕4 tsp. dried Italian
seasoning
1∕4 tsp. crushed red
pepper
1 28-oz. can whole plum
tomatoes
Finely grated ricotta
salata (optional)
Torn fresh basil
■In the skillet, heat the
2 tbsp. oil over medium.
Add the onion, anchovies,
garlic, and the spices; cook,
stirring often, until tender,
about 8 minutes. Add
tomatoes and their juices
and half of the reserved
cooking water. Simmer,
breaking up the tomatoes
with a wooden spoon, until
flavors meld, 15 minutes.
Add more cooking water if
too thick. Stir in eggplant
and pasta.
■Drizzle each serving with
oil and top with ricotta
salata (if using) and basil.