Eggplant is my favorite fruit, and come August I like to use them in everything from appetizers to desserts.  This classic dish is a family favorite that is as fun as it is to prepare as it is delicious to eat. The name of the recipe is a tribute to the opera “Norma” by Vincenzo Bellini.

It is said that when playwright Nino Martoglio first tasted the culinary masterpiece in Sicily, he exclaimed “Chista è 'na vera Norma” (“This is a true Norma!”), and since then the term “alla Norma” has been used to describe things done well all over the Mediterranean’s largest island.

TIP: If you already have extra Fresh Tomato Sauce (see the recipe in this chapter) on hand, you can add the fried eggplant and Pecorino cheese to a full recipe’s worth of it and make this traditional sauce in even less time. This sauce is typically served with penne, fusilli, ziti, or rigatoni pasta.

*Recipe from Italian Recipes For Dummies by Amy Riolo.

Sugo alla norma/Sicilian Tomato and Eggplant Sauce

PREP TIME: 5 MIN

COOK TIME: 30 MIN PLUS 1 HOUR TO SALT THE EGGPLANT

YIELD: 6 SERVINGS

INGREDIENTS

          *        1 large eggplant, sliced in 1/4-inch-thick rounds

          *        4 tablespoons unrefined sea salt, plus extra to taste

          *        11/4 cups extra virgin olive oil, divided

          *        2 cloves garlic, peeled and minced

          *        1 box or bottle (26-ounces) strained tomatoes or tomato puree or equivalent fresh tomatoes, peeled, seeded, and chopped (see Fresh Tomato Sauce recipe earlier in this chapter for instructions)

          *        Pinch of crushed red pepper flakes

          *        6 fresh basil leaves, roughly torn

          *        Black pepper, freshly ground, to taste

          *        1/2 cup Pecorino Siciliano or Romano cheese, freshly grated, divided

          *        1 cup ricotta salata cheese, grated, if desired, for serving

DIRECTIONS

1. Place eggplant rounds on a large tray or baking sheet and sprinkle with 4 tablespoons salt. Allow to sit for 1 hour (the salt will draw moisture out of eggplant so that the rounds absorb less oil when frying). Rinse eggplant slices and dry thoroughly with paper towels.
2. Heat 1/2-inch olive oil (approximately 1 cup plus 2 teaspoons) in a large, wide skillet over medium heat. When oil reaches 365 degrees (it is important that it reaches this temperature so that eggplant does not get soggy), carefully lower a few eggplant slices at a time into the oil, being careful not to crowd the skillet. Allow to cook for a few minutes per side, or until light golden, turning with a slotted spoon at least once during cooking.
3. Using the slotted spoon, carefully remove the slices from the oil and place onto a large plate or tray lined with paper towels. Continue until all eggplant slices have been fried and set aside.
4. In another large, deep skillet, heat 2 tablespoons olive oil. Add garlic and cook until it begins to release its aroma; do not allow garlic to turn color.
5. Pour in tomatoes and stir. Add crushed red pepper, basil, salt, and freshly ground pepper.
6. Cover, reduce heat to low, and simmer for 20 minutes.
7. When eggplant is cool enough to handle, stack 3 slices together, and chop into 1-inch pieces.
8. After sauce has cooked for 20 minutes, turn off heat, remove lid, and add eggplant pieces and Pecorino cheese, stir well.
9. Cover and simmer sauce on medium heat for an additional 10 minutes. Mix everything together and serve over your favorite pasta with grated ricotta salata cheese.

VARY IT!

To save on calories and time, you could skip the salting of the eggplant and simply brush the rounds with EVOO and grill them or put them under the broiler for a few minutes on each side until golden and then proceed with the rest of the recipe. Leftover grilled zucchini and roasted peppers also taste great in place of eggplant.