MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta Alla Norma
Categories: Vegetables, Chilies, Pasta, Herbs, Cheese
     Yield: 4 servings

     2 md Eggplants; in 3/4" cubes
     7 tb Extra-virgin olive oil
          Salt & fresh ground pepper
     1 sm Yellow onion; minced
     1 ts Crushed red chile flakes
     5 cl Garlic; minced
    28 oz Can whole peeled San Marzano
          - tomatoes; undrained,
          - crushed by hand
     1 lb Bucatini or spaghetti
     4 oz Ricotta salata; grated
    16    Fresh basil leaves; torn by
          - hand

 Set oven @ 500 F/260 C.

 Put eggplant into a bowl and drizzle with 4 tbsp. oil.
 Toss to combine and season with salt and pepper.
 Transfer eggplant to 2 baking sheets and bake, turning
 occasionally, until soft and caramelized, about 20
 minutes. Transfer to a rack; set aside.

 Heat remaining oil in a 5 qt. pot over medium heat. Add
 onions and cook, stirring, until soft, about 10 minutes.
 Add chile flakes and garlic and cook, stirring, until
 garlic softens, about 3 minutes. Add tomatoes and half
 the basil, season with salt, and cook until heated
 through, about 5 minutes.

 Meanwhile, bring a large pot of salted water to a boil.
 Add pasta and cook, stirring occasionally, until just al
 dente, about 9 minutes. Drain pasta and transfer to
 tomato sauce. Stir in reserved eggplant and toss to
 combine. Stir in remaining basil and season with salt.
 To serve, transfer pasta to a platter and garnish with
 ricotta salata.

 Recipe by: Chef Sara Jenkins

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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