Pregnancy Friendly Pasta alla Norma with Eggplant and Ricotta Salata
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Learn more →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
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
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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