Sicilian Eggplant Pasta alla Norma
INGREDIENTS
- 400g rigatoni
- 2 medium aubergines, cubed
- 400g chopped tomatoes
- 3 garlic cloves, sliced
- 1 tsp dried oregano
- 50g breadcrumbs
- 4 tbsp olive oil
- Fresh basil
NUTRITION
Per serving
510
Calories
14g
Protein
80g
Carbs
14g
Fats
METHOD
1
Char the aubergine
Toss aubergine with two tablespoons of oil and roast at 220C for twenty minutes until deeply browned.
2
Make the sauce
Cook garlic and oregano in oil for two minutes. Add tomatoes and simmer for ten minutes.
3
Toast the crumbs
Toast breadcrumbs in a dry pan for three minutes until amber.
4
Toss
Cook the rigatoni until al dente. Combine with sauce and aubergine. Finish with crumbs and basil.
VEG.ARMY TIP
A sprinkle of dried chilli with the garlic gives a southern kick that suits the smoke.
