Pasta alla Norma with oven roasted eggplant (30 minutes)
Delicious pasta with fruity tomatoes and oven roasted eggplant. Vegan, gluten-free on request and full of flavors. Perfect as a main dish for the whole family.
Cook pasta according to package directions and set aside.
300 g Pasta at will
Preheat oven to 215 degrees and line a baking sheet with a permanent baking mat.
FOR THE EGGPLANT, eggplant wash, cut off the ends, cut into slices 1 cm thick and dice. Put in a bowl, add olive oil and salt. Mix vigorously once with your hands.
1 medium eggplant, 15 ml Olive oil, ½ tbspn Salt
Spread on the baking sheet and place in the oven. Roast for 25 minutes.
FOR THE SAUCE Heat a large frying pan with the frying oil. Sauté garlic and onion until translucent. Add dried tomatoes (or tomato paste) and stir briefly. Add Italian herbs, chili, salt and pepper and stir once.
15 ml Frying oil or other high heat oil, 2 Garlic cloves, 1 red onion and 2 shallots, 30 g Dried tomatoes, 2 tbspn Italian herbs, 1 Bird Eye Chili or other chili of choice, Salt and pepper to taste
Add canned tomato pieces, water, coconut blossom sugar and balsamic vinegar and stir. Put the lid on top and simmer for 15 minutes.
250 g Tomato pieces or passata, 250 ml Water, 15 g Coconut blossom sugar, 15 ml Balsamic vinegar
After the baking time, add the eggplant cubes and pasta to the sauce and mix everything thoroughly.
Divide and (optionally) garnish with vegan parmesan and basil or parsley and serve. enjoy! Sauce without pasta lasts up to 5 days in an airtight container in the refrigerator, frozen up to 4 weeks or longer. Is very suitable for reheating. Always make pasta fresh to go with it.