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Pasta a la Norma
main course, pasta
Preparation
45 min
Portion for
4
Ingredients
1.5 kg eggplant, sliced into 1 cm rounds
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
- Preheat oven to 200°C (fan-forced if possible).
- Place the eggplant slices in a large bowl. Drizzle generously with olive oil and sprinkle with Vegeta Stock & Seasoning. Toss to coat, then spread in a single layer on a baking tray lined with baking paper. Roast for 20–25 minutes, or until golden and tender.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving about 1 cup of pasta water.
- In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the garlic and chilli flakes; sauté for 1 minute until fragrant.
- Add the chopped tomatoes, oregano, and black pepper. Stir to combine, then simmer for 10–15 minutes to allow the flavours to develop and the sauce to thicken slightly.
- Once roasted, gently fold the eggplant into the tomato sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Add the cooked pasta to the skillet and toss gently until well coated.
- Taste and adjust seasoning with more salt and pepper if desired.
- Serve topped with chopped parsley or basil and a generous sprinkle of Parmesan or Pecorino.
Advice
ORIGINALLY HAS VEGETA FINE BLEND
REPLACED WITH VEGETA GOURMET
Tip: You can salt the eggplant beforehand and let it sit for 20–30 minutes to draw out moisture and reduce bitterness (optional)
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