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How to make Macaroni a la norma From Palermo (region of Sicily)

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1/3 cup olive oil
  • 1 (350g) eggplant, cut into 2cm cubes
  • 2 garlic cloves, crushed
  • 2 zucchini, cut into 2cm cubes
  • 1 red capsicum, cut into 2cm cubes
  • 400g can diced tomatoes
  • 1/4 cup basil leaves, finely shredded
  • 500g macaroni pasta
  • 200g fresh ricotta cheese, crumbled

Method

  • Step 1 Heat 1/4 cup of oil in a large frying pan over medium-high heat. Add half the eggplant. Cook for 6 minutes or until light golden and tender. Transfer to a plate. Repeat with remaining eggplant, adding more oil if required.
  • Step 2 Add remaining 1 tablespoon oil and garlic to frying pan. Cook for 1 to 2 minutes or until light golden. Add zucchini, capsicum and tomatoes. Reduce heat to medium. Cook for 5 to 7 minutes or until tender. Return eggplant to frying pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Stir in basil. Season with salt and pepper.
  • Step 3 Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Spoon pasta into serving bowls. Top with vegetable mixture and ricotta. Serve.