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Italian Pasta alla norma recipe

Pasta alla Norma, with tomato sauce and eggplant

Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Author: The Petite Cook
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  • 8 oz pasta rigatoni
  • 2 cups canned/bottled peeled tomatoes chopped (discard liquid and seeds)
  • 1 garlic clove lightly crushed
  • 6-7 leaves fresh basil
  • 1 bay leaf
  • 2 cups diced eggplant
  • Extravirgin olive oil as needed
  • vegetable oil as needed
  • 1/2 cup Parmesan or sour Ricotta Salata, grated
  • dry chili flakes optional, to taste


  • Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, and cook until al dente.
  • Meanwhile, heat a sauce-pan with 2 tbsp of oil and garlic.
  • When the garlic is golden remove it, reduce the heat and add the chopped tomatoes, a couple of basil leaves and some chili flakes.
  • Let it cook for about 10 minutes then season.
  • While the sauce and pasta are cooking, heat the veg oil on a deep sauce pan over medium heat.
  • Deep fry the eggplant cubes until golden. Drain the cubes on kitchen paper and add them into the tomato sauce.
  • When the pasta is ready, drain and mix with the tomato and eggplant sauce. Drizzle with olive oil and serve with fresh basil and grated ricotta or Parmesan on top.