1. Salt the Eggplant: Place the cubed eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
Cook the Pasta:
2. Boil the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cook the Eggplant:
3. Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
Make the Sauce:
4. Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the crushed tomatoes and oregano, then season with salt and pepper. Simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
5. Combine Ingredients: Return the sautéed eggplant to the skillet and stir to combine with the tomato sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Combine Pasta and Sauce:
6. Mix Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss to combine. Adjust seasoning if necessary.
Serve:
7. Garnish and Enjoy: Serve the pasta in bowls, garnished with fresh basil leaves, dollops of ricotta cheese (if using), and grated Parmesan cheese.
Enjoy your delicious Pasta alla Norma! This Sicilian classic is a wonderful combination of flavors and textures, featuring the rich taste of eggplant and a comforting tomato sauce.
