Eggplant Tomato Pasta (alla Norma)

This vegan eggplant tomato pasta is a spin of the Italian classic “Pasta alla Norma”. It is one of my favourite ways to cook eggplant and even eggplant skeptics will love this dish! Enjoy as an easy and healthy weeknight dinner, and see notes for making this eggplant tomato pasta dish oil-free.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 onion
• 1 eggplant
• 1 tbsp olive oil (see notes for oil-free)
• 1/2 tsp salt
• 1 tbsp Italian spice blend
• 1 tsp garlic powder
• 3 tbsp tomato paste
• 1 1/2 cup water
• 1/2 cup white wine
• Handful of cherry tomatoes
• 250g pasta (or gluten-free pasta)
• Basil to serve

Equipment

• Frying pan
• Pot
• Baking sheet

Instructions

1. Preheat oven to 400F.
2. Cut the eggplant into 3/4 inch thick slices, then cubes.
3. Add to a mixing bowl with salt and olive oil and mix well, then add to a lined baking sheet.
4. Roast for 20-25 minutes, until golden (but not brown!).
5. Add water to a pot and boil for pasta.
6. Dice an onion then add to a large frying pan with a little olive oil (or water if frying oil-free). Stir occasionally, until translucent.
7. Add garlic powder and Italian spice blend, then tomato paste, water and wine. Let simmer for about 10 minutes, until the sauce thickens.
8. Halve cherry tomatoes and add to the sauce.
9. Once the eggplant is done, mix into the sauce.
10. Mix in the cooked pasta, top with fresh basil and enjoy!

Notes

*For an oil-free version, simply roast the eggplant without olive oil. When frying onions, use a non-stick frying pan and fry in a little bit of water or vegetable stock.