Menu of the Week -- 14 September, 2005
B’fast – Bread with gooseberry jelly.
Lunch – Leftover chicken drumstick.
Dinner – Pasta Norma.
Rumor has it that this Sicilian dish was named for the opera Norma, first performed in 1831, which tells the story of a tragic love affair between a Roman official and a Druid priestess. So, what's the connection with eggplant? A lot of recipes tell you to salt the eggplant to remove its bitterness, but that is not necessary when the eggplant is small and fresh.
3 small eggplants
2 cloves garlic
6-8 plum tomatoes
12 basil leaves, plus extra for garnish
salt and pepper
ricotta cheese (SEE HOMEMADE METHOD 16 April 2005)
long pasta (traditionally it’s made with fettucini)
Slice the eggplant in rounds and fry in hot oil until soft and brown. Drain on paper towel. (Or, brush rounds with oil and broil both sides in oven.)
Sauté garlic in 1/4 cup olive oil. Stir in chopped tomatoes, chopped basil, salt and pepper. Bring to a boil and simmer for 15 minutes. In the meantime, cook the pasta. To serve, toss the cooked pasta with the tomato sauce, top with slices of eggplant and sprinkle with ricotta cheese (parmesan will do fine, too).