Pasta Alla Norma

There are many versions of this traditional Sicilian dish, but they all include three main components:  spaghetti, tomato sauce, and eggplant.  "Norma" was the most popular opera written by the Sicilian Vincenzo Bellini.  The dish is named for that opera, and the shape represents Mount Etna, the volcanic mountain between the towns of Catania and Taormina, covered with snow.  (The volcano actually erupted while I was in Taormina, and the ash was so thick that the Catania airport was closed for a day.)

I learned to make this dish at a cooking school in Taormina (photo). My version was re-created from memories of that trip and through consultation with a Sicilian cookbook I have. It is assembled by starting with a "nest" or mountain of spaghetti, topped by eggplant and tomato sauce with a sprinkling of parmesan cheese on top.  It takes 30 to 45 minutes to prepare.

Slice one medium eggplant into ½ inch rounds.  Put in a colander in the sink and sprinkle slices liberally with salt.  Allow to sit for 20 minutes or so.  Rinse with water and pat dry on paper towels.

Prepare tomato sauce (or use your favorite jar version).  I used a carton of Pomi Chopped Tomatoes (from 100% fresh Italian tomatoes).  Put the tomatoes in a saucepan with 3 to 4 cloves diced garlic, a few sprinkles of red pepper flakes, and about 1 Tablespoon Italian seasoning.  Simmer uncovered for about 20 minutes.  Just before serving, I added a couple of Tablespoons of capers (optional).

Cook spaghetti, per package directions.  When cooked, drain, and toss with a small amount of olive oil and fresh basil, sliced into strips.

Put 1 to 2 Tablespoons oil (I used walnut oil) in a large skillet over medium high heat.  When the oil is hot, fry the eggplant rounds a few minutes on each side.  They should be slightly browned and soft.  Drain well and blot with paper towels.

Make a “nest” of pasta on each plate, top with eggplant slices and then cover with tomato sauce.  Sprinkle with grated parmesan or Romano cheese, if desired.  (The photo to the right shows me making the spaghetti nests at the Taormina cooking school.)

Here is a photo of my version of this recipe.

Enjoy.