I made Pasta ala Norma tonight...I had a recipe I was going to use from my Cooks Magazine but I decided not to use their recommendation of cooking the eggplant in the microwave. I have a problem with nuking something for 10 minutes!
Anyway, here is my version
Pasta ala Norma
1 28 oz canned whole Roma tomatoes
3-4 cloves garlic crushed and chopped
2 medium sized eggplant or 4-5 Japanese eggplant
3 anchovy filets, chopped
1 cup grated Ricota Salata or Pecorino Romano cheese
cracked black pepper
Boil pasta and drain pasta.
Cut and chop eggplant into cubes. Heat about 4 Tablespoons olive oil over high heat. Add eggplant and saute for about 10 minutes or until tender, you may have to add more olive oil. Salt and pepper to taste
Transfer eggplant to plate.
Heat another two tablespoons of olive oil and add chopped garlic and chopped anchovy fillets along with oil from can. Cook about 1 minute. Add roma tomatoes (crush with your hand before adding to pan). Bring to a boil and simmer for about 10 minutes. Add eggplant and chopped basil. Serve over penne pasta and top with grated cheese.
For a variation, add capers or kalamata olives or both!