Pasta alla Norma

Picture it, Sicily....this week's recipes are going to be surrounded around the Golden Girls. I hope you

enjoy a tasty dinner from where the Golden Girls

were born. This recipe serves 4.

Today's recipe is a sicilian dish that I am sure Sophia made it.... 😂

What you'll need:

1 eggplant, sliced into 1" rounds

2T rock salt

1 (14.25oz) can tomato puree

1tsp rock salt

1 lightly smashed clove of garlic

5 large basil leaves

2T olive oil

1 (8oz) pack of penne pasta

3 1/2T ricotta

1T cayenne pepper

Create:

Combine eggplant and 2 tablespoons of salt in a

large bowl with water to cover. Place a plate on top

of the eggplant to weigh it down and keep it covered

in water for about 30 minutes. Drain and rinse

eggplant in cool water. Pat dry and cut into cubes.

Combine tomato puree, 1 teaspoon rock salt, garlic,

and basil in a saucepan over medium-low heat.

Simmer, stirring occasionally, until sauce

flavors combine, 5 to 10 minutes.

Meanwhile, heat olive oil in a skillet over

medium-high heat. Saute eggplant until golden

brown, 5 to 10 minutes. Drain on paper towels.

Bring a large pot of lightly salted water to a boil;

add penne and cook, stirring occasionally, until

tender yet firm to the bite, about 11 minutes.

Drain and toss with the tomato-basil sauce;

divide into 4 serving bowls. Top with eggplant.

Sprinkle 1/4 the ricotta and 1/4 the diced

pepper over each bowl.