Description
Roasted eggplant cubes, added to a chunky tomato sauce, tossed in spaghetti then sprinkled with a generous helping of parmesan known as the Sicilian dish Pasta alla Norma.
Ingredients
Units
Scale
- 1kg Tomatoes (ripe)
- 2 Onions (diced)
- 5-6 Cloves Garlic (grated)
- 2 Teaspoons Dried Oregano
- 1/3 cup Olive Oil
- Salt & Pepper to taste
- 2 Bay Leaves
Instructions
- Remove the skins from the tomatoes and chop them.
- Heat oil in a large pan.
- Cook the onion till soft.
- Add in garlic, spices & seasonings.
- Cook for 5 minutes.
- Add in the tomatoes and cook for 40-45 minutes until the tomatoes have broken down.
- Adjust seasoning, remove bay leaves and allow to cool.
- Spoon into a jar and store in the fridge.
- Lasts for up to a week.
- Enjoy!!
Notes
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 9
- Sodium: 89
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 4
- Protein: 3
- Cholesterol: 0
