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Macaroni a la norma From Palermo (region of Sicily)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Sicilian veggie pasta with rich ricotta cheese.
Ingredients:
  • 75.08 gm olive oil
  • 350g eggplant
  • 2 zucchini, cut into 2cm cubes
  • 1 red capsicum, cut into 2cm cubes
  • 400g can diced tomatoes
  • 62.50 ml basil leaves, finely shredded
  • 500g macaroni pasta
  • 200g fresh ricotta cheese, crumbled
Instructions:
  • In a large frying pan over medium-high heat, heat 1/4 cup of oil until shimmering. Add half of the eggplant slices and cook for 6 minutes until they turn light golden and tender. Transfer to a plate and repeat with the remaining eggplant, adding more oil if needed.
  • Pour the remaining tablespoon of oil and garlic into the frying pan and cook until the garlic is light golden. Add zucchini, capsicum, and tomatoes, then reduce heat to medium and cook until tender. Add the eggplant back to the pan, bring to a boil, then simmer on low for 5 minutes. Remove from heat, stir in basil, and season with salt and pepper.
  • Cook pasta in a pot of boiling salted water according to package instructions until al dente. Drain and place in serving bowls. Top with vegetable mixture and ricotta before serving.

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