Pasta Alla Norma

Pre-heat oven to 400

Original recipe calls for 1/2 c olive oil for 1.5 lbs. eggplant.

Cut into 1 inch cubes

1.5 lbs. eggplant (up to 3 lbs. is good)

Mix in baking pan

2 T plus 2 tsp c olive oil/1.5 lbs., 1/3 c olive oil/3 lbs.

1/2 tsp red pepper flakes

1/2-1 tsp sea salt

Add eggplant to pan & mix

Bake at 400 degrees for 25 minutes, tossing at 10-minute intervals.

Meanwhile, in a skillet or large saucepan combine

1 lg. (28 oz.) or 2 sm. (14-15 oz.) can(s) diced tomatoes

2 T tomato paste

2 T olive oil

1 tsp dried oregano

1 tsp red-pepper flakes

Sea-salt to taste

Reduce over medium heat until it has a thickened-sauce consistency. Cover with a screen while reducing to avoid mess.

Add the eggplant

Top with either

shredded pecorino Romano OR

shaved ricotta salata

and some

finely chopped basil OR parsley

Serve with pasta such as rigatoni or penne

Calorie info with 3 lbs eggplant, reduced amt olive oil, no cheese: Total = ~1420

eggplant 332

olive oil (7 tbsp + 1 tsp)= 120x7 + 40 = 880

tomatoes 180

tomato paste 26

1/4 recipe = 355 cal.

1/8 lb dry pasta = 200 cal

1/4 lb dry pasta = 400 cal