Another great sounding recipe from Rufus’ Food and Spirits Guide! I love sharing recipes that are quick and easy but make your guests will think you were in the kitchen all day 😉 Enjoy and Happy Cooking, Vonnie
This is a quick and simple way to use an eggplant. The sauce is fantastic over fusilli pasta but any long thick noodle will work.
The recipe was inspired by the New York Times one here.
Pasta All Norma
- 1 large eggplant
- 2 cayenne peppers chopped fine
- 2 tbsp garlic minced
- 28 oz can whole tomatoes
- 1/2 cup diced onion
- 1 cup chicken stock
- 2 tbsp chopped fresh oregano
- 1 lb fusilli pasta
- Olive oil
Slice eggplant into 1/2″ thick rounds and sprinkle with salt. Place in a colander in even layers, put a plate on top and weigh them down for 30 minutes. In a large saute pan heat 4 tbsp olive oil. Cook eggplant in batches until browned on both sides and remove to a plate adding more oil as needed. Add onion to pan and saute until golden. Add garlic and…
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