True Sicilian Pasta alla Norma

By AislePrompt Editorial · ·

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 drafted and published.

A vibrant Sicilian pasta dish featuring eggplant, tomato sauce, and fresh ricotta, celebrating the authentic flavors of Sicily. This Italian pasta recipe, ready in about 40 minutes, pairs pasta, eggplant, and tomato passata for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 2 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 300g eggplant into 1-inch cubes, toss with 1/2 tsp sea salt, and let drain for 20 minutes to remove bitterness.
  2. Step 2: Pat eggplant dry, then heat 3 tbsp olive oil in a skillet over medium-high heat and fry eggplant until golden and tender (8-10 minutes), setting aside.
  3. Step 3: Sauté 50g diced red onion in the same skillet until translucent (5 minutes), then add 300g tomato passata and 1 tsp dried oregano.
  4. Step 4: Simmer uncovered for 15 minutes until sauce thickens, stirring occasionally to prevent sticking.
  5. Step 5: Cook 200g pasta in salted boiling water until al dente (8-10 minutes), reserving 1/2 cup pasta water.
  6. Step 6: Toss drained pasta with 300g tomato sauce, 300g fried eggplant, and 100g fresh ricotta until evenly coated.
  7. Step 7: Stir in 15g fresh basil and adjust seasoning with 1/4 tsp freshly ground black pepper before serving.

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