Pasta alla Norma is a Sicilian pasta dish from Catania an Italian city on the East coast of Sicily. The dish is believed to be named after the opera Norma by Vincenzo Bellini and is typically made with fried eggplant, Ricotta Salata, and tomatoes.
1 ea eggplant (cut in batons)
2 cups San Marzano tomatoes canned
12 ea Campari tomatoes (quartered)
1/2 yellow onion, diced
5 fresh basil leaves
½ cup olive oil
2 Tbsp capers
TT salt and pepper
TT Ricotta Salata
TT fresh marjoram
Remove half of the eggplant skin, dredge in flour and fry until crisp. Season with salt and set aside. Heat olive oil in a large skillet, briefly sauté onions and garlic. Add eggplants and cook until golden brown. Add coarsely chopped San Marzano tomatoes, capers and fresh basil. Simmer for 15 minutes, season with salt and pepper. Sauté campari tomatoes briefly with olive oil and marjoram, season with salt and pepper. Toss hot ravioli with sauce. Plate accordingly and garnish eggplant skins, campari tomatoes and ricotta salata.
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