Pasta alla Norma (Pasta with Eggplant)



Blitz up the onion and garlic in a food processor. Heat up a few tablespoons of olive oil in a large pot, then throw in the onion and garlic and cook for a few minutes. Add in a few jars of tomato passata. After you empty each jar, fill it halfway with water and shake the jar to collect the rest of the tomato, then pour into the pot. Add salt and grated eggplant, and bring to the boil. Reduce to a simmer and cook for an hour. Serve with pasta, and optional chilli flakes and parmesan cheese for extra flavour.

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