Pasta alla Norma

 

Pasta alla Norma, originated in Sicily said to named after Vincenzo Bellini's opera 'Norma' a simple but lovely prima pasta sometimes with capers and chilli, either way it's lovely.

So easy, prep aubergines by chopping into similar sized dice pieces and put in a very large bowl and cover with salted water, after a few minutes wash thoroughly and drain thoroughly dry on kitchen roll. Then put on an a baking tray at 180 for twenty five mins turning once so that the pieces are browned. 

During this time make a simple tomato sauce, I just fry some garlic and add a tin of toms and some passata and simmer away for twenty minutes. Combine the aubergine with the sauce and serve as above.