Spaghetti Alla Norma

Name: Spaghetti Alla Norma
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, minced; 1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups); 1 teaspoon salt; 1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups); 1/4 cup thinly sliced fresh basil; 3/4 lb uncooked spaghetti; 6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

8 ingredients

7 steps

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups)
1 teaspoon salt
1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Directions

1

Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
2

Add tomato and salt; cook 15 minutes or until liquid has evaporated.
3

Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
4

Stir in basil; set aside.
5

Cook pasta in boiling water 9 minutes; drain.
6

Toss with sauce and cheese.
7

Serve immediately.