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Pasta alla Norma




Cook Time




45 Min

About the Recipe

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  • 2 medium or large eggplants

  • 2 tablespoons of extra virgin olive oil

  • ½ teaspoon of salt

  • ½ teaspoon of pepper


  • ½ teaspoon of salt

  • ½ teaspoon of pepper

  • 4 garlic cloves

  • ½ onion

  • 1/2 cup vegetable broth

  • 24 oz of tomato puree (you can also blend canned tomatoes to make your own)

  • ½  teaspoon of oregano

  • ½ teaspoon of thyme

  • ½ teaspoon of red pepper flakes (optional)

  • 10 oz of spaghetti pasta


  • ¼ cup of Parmesan cheese (freshly grated is the best)

  • ½ of fresh basil leaves chopped 



  1. Preheat oven to 450 degrees F

  2. Line a baking sheet with parchment paper or a silicone baking mat

  3. Cut the Eggplant into cubes

  4. Mince the garlic (crush it before cutting)

  5. Make sure you have oven mittens ready

  6. 1 Large pot (4-6 quarts) for boiling pasta, 1 medium/large saucepan, 1 large skillet or frying pan 


  1. Toss eggplant cubes with oil, salt, and pepper and bake for 20 min

  2. Flip eggplant cubes and then bake for an additional 5 min


  1. Bring a large pot of water to a boil. Add a dash of salt

  2. Follow package instructions (usually 7-10 minutes for al dente) stir occasionally to ensure pasta doesn’t burn on the bottom

  3. Once cooked, drain the pasta water out and save it


  1. In the skillet or frying pan, heat oil on medium heat

  2. Add garlic and cook for 20 sec until lightly golden (DO NOT BURN), then add onion and cook for 2 minutes until the onion in translucent

  3. In the Saucepan, add ½ cup of vegetable broth on medium-high until it simmers

  4. Add in the garlic and onion mixture

  5. Next, add the tomato paste (pour the excess pasta water into the can or container to get all the tomato paste) 

  6. Next, add the dried oregano, thyme, red pepper flakes, salt, and pepper, stir and simmer for 5 min

  7. Next, add the cooked and drained pasta and toss until fully coated. Then gently mix in the eggplant

  8. Finally, serve and garnish with fresh basil and parmesan 

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