MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Alla Norma
 Categories: Vegetables, Chilies, Pasta, Herbs, Cheese
      Yield: 4 servings
 
      2 md Eggplants; in 3/4" cubes
      7 tb Extra-virgin olive oil
           Salt & fresh ground pepper
      1 sm Yellow onion; minced
      1 ts Crushed red chile flakes
      5 cl Garlic; minced
     28 oz Can whole peeled San Marzano
           - tomatoes; undrained,
           - crushed by hand
      1 lb Bucatini or spaghetti
      4 oz Ricotta salata; grated
     16    Fresh basil leaves; torn by
           - hand
 
  Set oven @ 500°F/260°C.
  
  Put eggplant into a bowl and drizzle with 4 tbsp. oil.
  Toss to combine and season with salt and pepper.
  Transfer eggplant to 2 baking sheets and bake, turning
  occasionally, until soft and caramelized, about 20
  minutes. Transfer to a rack; set aside.
  
  Heat remaining oil in a 5 qt. pot over medium heat. Add
  onions and cook, stirring, until soft, about 10 minutes.
  Add chile flakes and garlic and cook, stirring, until
  garlic softens, about 3 minutes. Add tomatoes and half
  the basil, season with salt, and cook until heated
  through, about 5 minutes.
  
  Meanwhile, bring a large pot of salted water to a boil.
  Add pasta and cook, stirring occasionally, until just al
  dente, about 9 minutes. Drain pasta and transfer to
  tomato sauce. Stir in reserved eggplant and toss to
  combine. Stir in remaining basil and season with salt.
  To serve, transfer pasta to a platter and garnish with
  ricotta salata.
  
  Recipe by: Chef Sara Jenkins
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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