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 developed and reviewed.

A vibrant Sicilian pasta dish featuring eggplant, tomato sauce, and fresh ricotta, celebrating the authentic flavors of Sicily. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs pasta, eggplant, tomato passata for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 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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