After a long weekend, hardly any cooking and a migraine I decided to make a delicious vegetarian dish after church consisting of items in my refrigerator. I found a great recipe in the Health magazine a year ago that was very tasty that I decided to make it today, since I had all the ingredients!
Let me tell you, there is a no way one can go wrong with eggplant, and now that my husband loves it, I try to make creative recipes for him. Preparation takes 20 minutes and cooking time about 26 minutes. So quick and so good! 🙂
Pasta Alla Norma
serves 6
2 Tbsp olive oil
1 cup diced onion
4 garlic cloves, minced
5 cups cubed, peeled, eggplant (about 1 pound)
1 1/2 tsp crushed red pepper
2 cups chopped spinach
2 cups chopped seeded tomato
1/2 cup water
2 Tbsp chopped fresh basil
1 tsp salt
1 (8oz) can tomato sauce
8 cups hot cooked pasta (1 pound of uncooked pasta)
1/2 cup grated fresh Parmesan
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 4 minutes. Add eggplant and red pepper; saute 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.
