Name: Pasta alla Norma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Main
Ingredients: 2 medium brinjals cut into cubes; 30 ml olive oil; salt and freshly ground black pepper; 200 g pasta; dry, of choice; 30 ml olive oil; 2 garlic cloves crushed; 2.5 ml dried red chilli flakes; 65 ml white wine; 1 x 410 g tin Rhodes Quality Tomato Puree; 5 ml dried oregano; fresh basil leaves; feta cheese crumbled; parmesan cheese grated

Recipe Disclaimer

Tap for method

Ingredients (14)

2	medium brinjals — cut into cubes
30 ml	olive oil
	salt and freshly ground black pepper
200 g	pasta
	— dry, of choice

Tomato sauce

30 ml	olive oil
2	garlic cloves — crushed
2.5 ml	dried red chilli flakes
65 ml	white wine
1 x 410 g tin	Rhodes Quality Tomato Puree
5 ml	dried oregano

To serve

	fresh basil leaves
	feta cheese — crumbled
	parmesan cheese — grated

Tap for ingredients

Method:

Toss the brinjal cubes with the oil and season to taste.

Spread the cubes on a baking tray that has been lined with on-stick paper and roast in an oven that has been preheated to 180ºC for 20 minutes, tossing regularly.

Cool.

Cook the pasta according to package instructions until al dente.

Drain and set aside.

To make the sauce, heat the oil in a large saucepan.

Remove from the heat and add the garlic and stir well until fragrant.

Add the red pepper flakes if using.

Pour in the wine and return the pan to the heat.

Bring the wine to the boil and then add the Rhodes Quality Tomato Puree.

Add dried herbs and stir.

Simmer the sauce for 5 minutes and then gently stir in the roasted brinjals.

Season to taste.

Pour the sauce over the hot cooked pasta and toss lightly to mix.