PASTA ALLA NORMA

Have been obsessed with this Aubergine alla Norma since i went to Sicily a few years back and tried it there for the first time.

Its easy and delicious and vegan until you smoother it with Parmesan.

Myself and @lunchbaron were knocking this out on the regular for the community meals in Lockdown 1.0.

I usually make a big recipe and then freeze it for emergency pasta situations 🆘

Makes 4-5 portions

3 aubergines
4 cloves garlic
1 bunch basil
1.5 tsp oregano
1.5 tsp chilli flakes
1 tbsp capers
100 ml red wine (optional)
2 x tins tomatoes
Extra virgin olive oil
Salt and pepper
Pasta

1. Chop your aubergines into 3 cm cubes, salt them and let them sit in colander for 10-15 mins.
2. Sauté your garlic in 2 tbsp Extra Virgin olive oil on a very low heat for 2-3 mins. You dont want any colour.
3. Add tomatoes, capers, chilli flakes, oregano, red wine.
4. Shallow fry the aubergines in batches in extra virgin olive oil to get a bit of colour on them then put them. Then put them in the pan with tomato sauce.
5. When you have fried off all the aubergines let the sauce simmer on a low heat for minimum 40 minutes but if you can cook for longer you wont regret it.
6. Lastly chop up the basil and throw it in just before serving. Season with salt and pepper.