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How to cook pasta with eggplant, tomatoes and cheese.
Today we are preparing one of the symbols of Sicilian cuisine according to the classic recipe - pasta with eggplant, tomatoes and cheese, or as it is called in Italy - "pasta alla norma".
Cooking Ingredients:
Pasta - 300 gr.;
Eggplant - 1-2 pcs.;
Sheep cheese - 100 gr.;
Salt - to taste;
Tomatoes - 1 kg.;
Sugar - 1 tsp;
Garlic - 1-2 cloves;
Basil - a few leaves;
Olive oil - to taste.
Meal preparation:
1. Boil a pot of water, which will be needed to prepare the pasta.
2. Wash, dry the eggplant well, cut into slices (or into cubes about 1 cm thick and drain in a colander. Sprinkle them with salt and leave to drain for at least 15 minutes. After that, rinse the eggplant well, blot with kitchen paper.
3. Pour olive oil into a frying pan with high sides and bring to a temperature of 170-180 °. Fry the eggplants in the skillet, turning them from time to time until they are golden brown. Transfer the eggplant to a baking sheet lined with kitchen paper.
4. Cut the tomatoes and transfer them to the pan. Salt and add garlic clove and basil. Simmer for 30 minutes over low heat until the tomatoes release their water. Then take out the garlic and basil. Transfer the tomatoes to a fine-mesh vegetable cutter and saute. Once you have the sauce, transfer it to a pan with olive oil, add another clove of garlic and a sprig of basil. Cook for another 30 minutes, stirring occasionally. Salt and add some sugar to balance the taste. Add some hot water if necessary.
5. In the meantime, in a large saucepan, bring water to a boil, as soon as it boils, add salt and put the pasta to boil. Cook the pasta until "al dente" (half cooked) and then put it in the pan with the tomato sauce. Stir and in a couple of minutes you will be all set.
6. Transfer the pasta to plates, add the fried eggplant, grate cheese generously, garnish with basil. Enjoy the taste of "pasta alla norma"!
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