Spaghetti Alla Norma

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

8 ingredients

6 steps

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
1 teaspoon salt
1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 pound 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. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.
2

Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
3

Wine Note: A classic Sicilian dish calls for a classic Sicilian wine, but these can be hard to find. So opt for something with the same warm Mediterranean flavors: Librandi's red wine known as Ciro ($12). From the southern province of Calabria, it's spicy, juicy, and perfect for the bold, savory flavors of basil, garlic, eggplant, and mozzarella.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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