Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish. It is supposedly named for the opera Norma by Vincenzo Bellini.

Ingredients

·         350 grams whole wheat penne

·         salt and pepper

·         5 tablespoons olive oil

·         1 large onion, diced

·         3 garlic cloves, diced

·         1 teaspoon red pepper flakes

·         1 large eggplant, cut into small cubes

·         1 28-ounce can diced tomatoes

·         3 tablespoons tomato paste

·         6 ounce of spinach (fresh or frozen)

·         1/4 cup of vegetable or chicken broth

·         1 cup ricotta cheese

Directions

1.     Cook pasta in a large pot of boiling salted water until al dente.

2.     Heat oil in a large pot over low-medium heat. Add onion, garlic, and red pepper flacks; cook, stirring, until softened, about 7 minutes.

3.    Add eggplant to pot; season with salt and pepper. Cover, and cook until eggplant    begins to release juices, about 6 minutes. Uncover; cook, stirring, until tender, 3 to 5 minutes (add water if needed).

4.    Add tomatoes, tomato paste, broth, and spinach; cook, stirring, until softened, about 5 minutes.

5.    Toss sauce with pasta.  And drizzle with 2 tablespoons of olive oil.