Alla Norma

Alla Norma

Grab a couple of medium size eggplants, a couple of cans of fire-roasted tomatoes, and a few pantry items and you have the makings of a great bruschetta or pasta sauce. The original recipe is from nytimes, a common reference point for me, but it has been tweaked to enhance the flavor and simplify the preparation.

Roast Eggplant:

2 1/2 lbs eggplant (2 medium eggplants), cut into large chunks 1-1/2 inch wide

1/4-1/2 cup EVOO

fresh sage and thyme, kosher salt and pepper (alternatively use Seasonello’s Bologna Aromatic herbal salt)

Sauce:

1/4 EVOO

2 tablespoon roughly chopped garlic

1/2 tsp red pepper flakes

2 14.5 ounce can of fire roasted tomatoes

2 teaspoon good-quality dried oregano

1/2 tsp kosher salt plus pinch or two of Seasonello’s to taste

10 grinds pepper

Optional:

1/2 pound penne pasta

1/2 cup chopped basil or your favorite pesto

1/2 cup freshly grated ricotta or Parmesan cheese

Instructions:

Preheat oven to 450 degrees. Line a large baking sheet with parchment. Just before putting the eggplant in the oven, drizzle EVOO over and sprinkle with fresh spices, salt and pepper. Alternatively, use Seasonello Bologna Aromatic herbal salt alone. Roast in upper part of oven for 30 minutes, turning vegetables half way through. Look for browning and some charred edges before removing from oven. Roast while preparing the sauce.

Heat a large saucepan with high sides on medium heat. Add EVOO, garlic and chili flakes and cook until fragrant, 1-2 minutes. Do not burn garlic. Add the canned tomatoes and dried oregano, along with salt and pepper. Bring to a boil then lower to a simmer for 20 minutes. Add the roasted eggplant. Add Seasonello to taste.

If making pasta, cook the pasta al dente. Drain the pasta and toss it with the sauce. Top with fresh basil or pesto, and grated cheese and serve. Note the high sauce to pasta ratio.