Rigatoni Alla Norma - Sicilian Eggplant Pasta From Catania

July 1, 2008

12 Japanese eggplants,or 3 medium globe eggplants

12 cloves garlic,minced fine

18 large black olives

36 leaves fresh basil

about 1/4 cup olive oil, enough to sauté the eggplants

2 1/2 to 3 cups rich tomato sauce

salt to taste

freshly ground black pepper

1 pound rigatoni

grated Parmesan cheese or pecorino cheese

Cooking Instructions

1. Slice the Japanese eggplants into 1/4 " thick slices. If you are using regular

eggplants, peel them and cut them into 1 " cubes, or slightly larger.

2. Pit and quarter the olives.

3. Cut the basil leaves into very thin strips.

4. Drop the rigatoni into a large pot of boiling salted water.

5. Heat the olive oil in a large non-stick sauté pan (or two pans if you don't

have a very large one that will hold all of the eggplants in one batch). Fry the

eggplant pieces quickly so that they brown but don't steam. Turn them once. Add

the garlic, olives, most of the basil and tomato sauce. Heat the sauce and

season it with salt and pepper. Keep the sauce warm.

6. When the pasta is al dente, drain it and toss with the eggplant sauce.

Sprinkle with a little more basil and some grated Parmesan or pecorino cheese.

Serve immediately.

This recipe serves: 6

Preparation time : 20 minutes

Cooking time : 20 minutes

Author: Joyce Goldstein - " The Mediterranean Kitchen Cookbook "

Source: FoodFit.com

Formatted by Chupa Babi: 07.01.08

Nutrition Facts - Serving Size 2 cups

Amount Per Serving - Calories 491; Total Fat 14 g (Saturated Fat 2 g,

Monounsaturated Fat 7 g); Total Carbohydrate 82 g; Dietary Fiber 11 g;

Protein 14 g ; Soluble Fiber 3 g ; Insoluble Fiber 8 g ; Sugar 18 g .

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