Sicilian Pasta alla Norma

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic Italian dish featuring roasted eggplant, tangy tomato sauce, and creamy ricotta salata, finished with fresh basil. This Italian-inspired pasta recipe (vegetarian), ready in about 55 minutes, pairs eggplant, tomatoes, pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Italian cuisine 300 cal/serving

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Ingredients

400g, cut into 1/2-inch cubes eggplant
400g, peeled and chopped tomatoes
200g (about 2 cups) pasta
100g, crumbled ricotta salata
2 tbsp olive oil
2 cloves, minced garlic
1/4 cup, torn basil
1 tsp salt

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss the eggplant cubes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and slightly charred. Set aside.
Step 2: In a large pot, bring salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
Step 3: In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the tomatoes and cook for 5 minutes until softened and slightly thickened.
Step 4: Add the roasted eggplant to the skillet, along with 1/4 cup reserved pasta water. Simmer for 5 minutes until the sauce is rich and glossy. Toss the cooked pasta into the skillet, mixing well to coat. Divide among plates, top with ricotta salata and basil, and serve immediately.