Pasta a la Norma

I bought white Eggplant today.  I thought and thought and thought about what I could make with them.  Eureka!  Pasta a la Norma!  It was just myself and a friend for dinner today.  So I didn't make much, by all means you can double and tripple this recipe!!!


1/2 box of whole wheat penne
1/2 28 oz. can whole peeled tomatoes ( I used San Marzano's)
2 Sprigs Fresh Thyme
4 to 5 Sprigs of Fresh Basil, chopped
1/4 yellow onion, chopped
2 garlic cloves, minced
salt and pepper to taste
1/2 to 1 full teaspoon red pepper flakes
1 Eggplant, chopped ( I used a white Eggplant, try them they are yummy )
1/4 pound of Ricotta Salata ( I didn't have any so I used Pecorino Romano, you can also use Parm. if you want )


Cook your pasta as directed.  Saute the onions and garlic in a skillet until tender.  Add in the eggplant, salt and pepper to taste, and cook about 8 to 10 minutes.  Add in the tomatoes and fresh herbs.  Bring to a boil and then lower heat to a simmer for about ten minutes, add cheese and serve over pasta.  Enjoy!