Spaghetti alla Norma
freshly milled pepper to taste
1. Sauté eggplant in 1/4 cup olive oil in large frying pan until golden brown.
1 can 28 ounces, crushed tomatoes
1 medium eggplant, cut into 1/2 inch cubes
1/4 cup grated parmesan cheese
1 package 3/4 ounce, fresh basil, stemmed
2 cloves garlic, minced
1/3 cup kalamata olives, halved
1/2 cup olive oil
red pepper flakes to taste
salt to taste
1 pound spaghetti, prepared according to package directions
2. Remove eggplant from pan; place on paper towel to drain. Set aside.
3. Sauté garlic in remaining 1/4 cup olive oil until browned. Add eggplant, tomatoes, olives, basil, red pepper flakes, salt and pepper. Simmer about 7 minutes.
4. Add hot cooked spaghetti to sauce; mix well. Add grated cheese; stir.
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