How to Make Sicilian Spaghetti Alla Norma

Step 1

Step 2

Egg Plant

Step 3

Step 4

Chop the eggplants into rough 2cm chunks. Place in a colander, sprinkle with sea salt to draw out the moisture.

Step 5

Step 6

Step 7

Pick the basil leaves and finely slice the stalks.

Step 8

Rinse the eggplants and pat dry with kitchen paper, the Putin large bowl with oregano, chili flakes, a splash of olive oil, and a pinch of sea salt and black pepper.

Step 9

Heat a splash of olive oil in large frying pan over medium heat. When hot, add the eggplants in a single layer and fry for 5-8 minutes, or until softened and golden.

Step 10

Add another splash of olive oil, followed by the garlic, capers and basil stalks,then cook for a further 2 minutes, or until golden.

Step 11

Step 12

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce to low heat, and simmer gently for 15-20 minutes, or until thick and glossy.

Step 13

Grate in half the cheese and tear in most of the reserved basil leaves. Add a splash of extra virgin olive oil, then season to taste.

Step 14

The sauce is completed

Step 15

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al Dente.

Step 16

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Step 17

The spaghetti if completed

Step 18