Spaghetti Alla Norma


  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 ½ pounds coarsely chopped peeled tomato (about 2 cups)
  • 1 teaspoon salt
  • 1 pound eggplant, peeled and cut into ½-inch cubes (about 4 cups)
  • ¼ cup thinly sliced fresh basil
  • ¾ pound uncooked spaghetti
  • + 1 more ingredients
    • 6 ounces fresh mozzarella cheese, cut into ¼-inch cubes (about 1 cup)

Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside. Co...

View full recipe at SpringPad


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