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- Pasta with Eggplant and Basil
- (Pasta alla Norma)
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Ingredients:
1 eggplant
1 clove garlic
10 ripe tomatoes, peeled, seeded and diced
3 oz aged salted ricotta cheese, grated
Extra virgin olive oil
1 lb penne pasta
10 basil leaves
Salt and pepper
Directions:
Slice the eggplant and place on a cutting board propped on a slant, cover with salt and leave under a weight for one hour until the bitter water seeps out.
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Brown the garlic in olive oil, add the tomatoes and salt.
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Bring to a simmer over medium heat and continue cooking, stirring occasionally, until the sauce has reduced by 1/3.
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Add pinch of pepper, remove from heat and set aside.
Wash the slices of eggplant and pat dry; fry in hot olive oil, place on paper towels to dry, then chop coarsely, and set aside.
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Cook the penne pasta in a large pot of boiling salted water until just 'al dente' and drain.
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Quickly toss in a large skillet half of the tomato sauce, the eggplant, a few basil leaves and half of the grated cheese over a brisk flame.
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Then put the pasta in the serving dish, cover with the remaining half of the sauce, the rest of the grated ricotta, sprinkle with a few more basil leaves and serve. Serves 6.
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