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Roasted Eggplant Pasta Alla Norma.

  • 2 (14.5 oz) cans
    diced tomatoes
  • 2
    eggplants
  • 1 small pkg
    fresh basil
  • 6 cloves
    garlic
  • 12 oz
    linguine pasta
  • 1 oz
    Parmesan cheese
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    brown sugar
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    oregano
  •  
    salt
  •  
    white wine vinegar
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and large dice eggplant. Transfer to a sheet pan. Drizzle with oil and season with oregano, salt, and pepper; toss to coat.
    2 eggplant
    4 tbsp extra virgin olive oil
    1 tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 3
    Place in the oven and, stirring halfway though, bake until softened and browned, about 20 minutes.
  • 4
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz (1 quarter coin = 2 oz) linguine pasta
  • 5
    Heat a sauté pan over medium heat.
  • 6
    Peel and mince onion and garlic.
    1 medium yellow onion
    6 cloves garlic
  • 7
    Coat bottom of pan with oil. Add onion and, stirring frequently, cook until softened, 4-5 minutes.
    about 2 tbsp extra virgin olive oil
  • 8
    Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    1 small pkg fresh basil
  • 9
    Add garlic and pepper to pan. Stir until fragrant, 15-30 seconds.
    ½ tsp crushed red pepper
  • 10
    Add tomatoes, vinegar, sugar, spices, and ½ of the basil (save the rest for garnishing). Cook for 4-6 minutes.
    2 (14.5 oz) cans diced tomatoes
    1 tsp white wine vinegar
    ⅛ tsp brown sugar
    1 tsp Italian seasoning
    ½ tsp salt  
  • 11
    Shave or grate ¼ cup of Parmesan.
    1 oz Parmesan cheese
  • 12
    Drain pasta and add to pan with tomatoes. Add eggplant and toss to combine.
  • 13
    To serve, place pasta in a shallow bowl or on a plate. Garnish with remaining basil and sprinkle with Parmesan. Enjoy!