Pasta Alla Norma

Pre-heat your oven to 400°F/200°C. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.

Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.

While the pasta cooks, heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.

Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.

Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.

Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 to 3 minutes (add more pasta water if it gets a bit dry). Check to see if the pasta is cooked. Add freshly grated cheese to the pasta and mix well to incorporate.mix well to incorporate.

Taste for seasoning and season with salt and pepper as needed. Serve with more grated cheese.