Pasta alla Norma with Roasted Eggplant & Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian pasta with roasted eggplant, tomatoes, garlic, and ricotta. Bright, earthy, and aromatic with fresh herbs. A vegetable-forward main that tastes sophisticated but comes together simply.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds tomatoes ((plum tomatoes, beefsteak, or even cherry or grape tomatoes))
- olive oil
- salt and pepper ((to taste))
- 1 1/2 pounds Chinese or Japanese eggplant ((can also use regular globe eggplant))
- 12 ounces spaghetti ((or short cut pasta such as rigatoni))
- 5 cloves garlic ((thinly sliced))
- 1 red anaheim chili ((de-seeded and julienned))
- 1/4 cup tomato paste
- 1 teaspoon dried oregano ((or 1 tablespoon fresh))
- 1/2 cup chopped parsley and/or basil
- 1/2 cup ricotta salata ((crumbled or grated; can also use pecorino romano or parmesan in a pinch))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 382mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 64mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.