Dinner Tonight: Pasta alla Norma

Tonight I fixed "Roasted Garlic Pasta alla Norma" from the Rachael Ray Show last week.  I've been wanting to try a dish with eggplant, so this dish fit the bill.  I'm not sure where the name originated, but Pasta alla Norma is an Italian dish that always has eggplant in it.  But the whole bulb of roasted garlic that just melted right into the sauce made this one extra delicious.  

First, I roasted a bulb of garlic in the oven (425F, 45 minutes) with a little olive oil, salt, and pepper.  When that was done, I sliced an eggplant into half inch slices, brushed them with olive oil, seasoned them, and roasted them for 15 minutes.  Next I added the roasted garlic (mashed with a fork) to a hot pan with olive oil, red pepper flakes, and grated onion.


Once the onions softened, I added a splash of chicken stock to the pan.  Next a can of tomato sauce went in, along with the eggplant that I roasted and chopped.  Finally, I stirred in some basil.  It was smelling pretty tempting at this point.

I tossed the sauce with cooked penne pasta, then topped each bowl with crumbled feta cheese.  I really liked this dish; the flavors were strong but not conflicting.  While Aaron said he agreed about the flavor, he could have done without the eggplant.  I can't say I'm shocked. 

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