🍆 Pasta alla Norma (Sicilian Eggplant Pasta) 🍝 Try this recipe curated by Educational Chef Tatiana (@taurus.season.food ) if you’re looking for a satisfying “meaty” vegetarian main featuring golden-caramelised eggplant tossed in a garlicky tomato sauce with a handful of fresh…

basil. Ingredients ✨ • 2 medium-large eggplant, cut into 1” cubes (@snapfingerfarm ) • ½ cup fresh basil leaves, roughly chopped (@ecosunfarms ) • 3–4 tbsp extra virgin olive oil (divided, a little extra for sautéing) • 2 garlic cloves, finely minced • 2 small shallots, very finely chopped • 24 oz tomato passata • ¼ cup water • 1 tsp dried Italian herbs or oregano • ½ tsp red pepper flakes, for a hint of heat (optional) • ½ tsp each salt and pepper • 10 oz spaghetti or other pasta • Grated Parmesan Instructions ✨ 1. Toss the eggplant cubes with salt and pepper. Heat a generous glug of olive oil in a large skillet over medium-high heat and sauté the eggplant in batches until deeply golden and tender on the edges, about 8–10 minutes per batch. Don’t crowd the pan! Set aside. 2. Bring a large pot of salted water to the boil and cook the pasta until al dente. 3. In another very large skillet, heat 2 tbsp olive oil over medium heat. Add garlic and cook 20 seconds until golden, then add onion and cook 2–3 minutes until translucent. 4. Raise the heat to medium-high and let it simmer, scraping up anything stuck to the pan, until mostly evaporated. 5. Pour in the tomato passata, then 1/4 cup of pasta water. Stir in the dried herbs, red pepper flakes, salt, and pepper. Simmer 5 minutes. 6. Gently fold the sautéed eggplantn into the sauce, then add the drained pasta. Toss gently so the eggplant keeps its shape and doesn’t turn to mush. 7. Serve immediately, crowned with plenty of fresh basil and a good shower of Parmesan!