Aubergine and Tomato 'Pasta alla Norma'

with Feta
Quick & Easy
Greetings from Sicily! We added our favourite cheeses to this veggie-loaded classic.
Cooking time: 20 min
Cals 873 · Prot 40 · Carbs 122 · Fat 29
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Fusilli pasta
250 Grams
1 Tsp


1 Piece
1 Piece
Large red chilli
0.5 Pieces
Garlic cloves
2 Pieces
Olive oil
4 Tbsp
0.5 Tsp
Tomato paste
30 Grams
Peeled plum tomatoes
400 Grams
80 ML
Vegetable stock cube
0.5 Pieces
20 Grams
Dried oregano
2 Grams
Pine nuts
20 Grams
20 Grams

To serve

Fresh basil
15 Grams
Feta cheese
100 Grams
Grana padano
60 Grams


1 Prep vegetables
Peel the eggplant in a stripey pattern, then chop it into small cubes. Peel and finely chop the shallots. Peel and crush the garlic. Chop a piece of the red chilli.
2 Fry eggplant
Heat a large pan over a medium-high heat with a generous lug of olive oil. Fry the eggplant with a large pinch of salt for 5 min or until softened.
3 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the fusilli pasta and cook for 8-10 min to 'al dente' or until cooked to your liking. While the pasta is cooking, remove a cup of pasta water.
4 Stew sauce
Add the shallots, garlic, chilli (spicy!) and tomato paste to the eggplant. Add the canned tomatoes as well as their juice. Add the measured water, using the pasta cooking water. Add the crumbled vegetable stock cube, honeyoregano, pine nuts and capers. Cover the pan with a lid and simmer for 5-10 min (see pro tip).
5 Prep toppings
Meanwhile, chop the basil. Crumble the feta cheese.
6 Combine and serve
Season the sauce. Toss the pasta in the sauce. Divide among plates. Top with the feta. Add a generous sprinkling of Grana padano. Garnish with the basil.
Tips for fussy eaters
Swap the feta for their favourite cheese. Separate a batch of the vegetable sauce and leave the capers out.
Pro tip
Time permitting, stew the eggplant and tomato sauce for longer, or prepare it in advance.

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