Pasta Alla Norma

Serves 4
Time 20 minutes


2 large eggplants

2 tbsp extra virgin olive oil 

4 garlic cloves, minced

1 tsp chilli flakes

2 x 400g cans of diced tomatoes

2 tsp dried oregano

1 packet rigatoni pasta

½ cup chopped fresh basil 

Parmesan cheese, to serve


Peel the eggplants in a striped pyjamas fashion with a grater and then slice into rounds about 1.5 cm thick slices. 

Warm 2 tablespoons of oil in a large pan. Add the eggplant rounds and fry for 2-3 minutes on each side or until soft and golden.

Meanwhile, cook the pasta as per packet instructions. 

Also, in a pot heat olive oil (1 tablespoon) and add garlic cloves and brown – then add the tomato cans, oregano and season with salt and pepper – simmer this gently for 5 minutes.

Once the eggplants are done – place them in the pot with the tomato sauce simmering and simmer for 5-6 minutes. 

Add the pasta and combine all the ingredients together. 

Stir through the chopped basil. 

Serve with parmesan on top.