Nickel Allergy Friendly Pasta alla Norma with Eggplant and Ricotta Salata

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Nickel Allergy Friendly Pasta alla Norma with Eggplant and Ricotta Salata

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Ingredients

4 servings

For the eggplant

1 ½ lb eggplant (about 1 large or 2 medium), cut into ¾-inch cubes
1 ½ tsp kosher salt, for salting eggplant
⅓ cup olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes, crushed by hand
½ tsp sugar
salt and pepper, to taste

For the pasta

12 oz rigatoni
½ cup pasta cooking water, reserved

For serving

3 oz ricotta salata, coarsely grated
¼ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Toss the eggplant cubes with 1 1/2 tsp kosher salt in a colander set over the sink. Let stand for 30 minutes, then pat thoroughly dry with paper towels.
2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add half the eggplant in a single layer and cook, turning occasionally, until golden brown on most sides and tender throughout, 7–9 minutes. Transfer to a plate. Repeat with another 2 tbsp olive oil and the remaining eggplant.

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