Lunch & Dinner

Rigatoni and Eggplant alla Norma




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2 medium eggplants

4 garlic gloves

2 pints cherry tomatoes

2 tsp dried oregano

1 tsp red chili flakes

16 oz rigatoni

Mozzarella balls

Olive oil

Salt and pepper


Wash eggplant, cut into strips, salt, and spread out on paper towels for 1-2 hours

Blot moisture

Chop eggplant into cubes

Halve tomatoes

Smash garlic

In a skillet, heat olive oil

Add eggplant in single layer, turning as browned. Cook until fairly tender and nicely colored. Cook in batches if needed. About 6-8 minutes

Remove from heat

Add more olive oil. Add garlic. Cook until soft, fragrant, golden brown. About 5 minutes

Add tomatoes, oregano, chili flakes, salt, pepper. Cook until tomatoes break down and whole mess gets nicely juicy and saucy. About 6-8 minutes

Bring a large pot of water to a boil and add salt until it tastes like the sea. Cook the rigatoni

Scoop 1 cup of pasta water to use if needed

Add pasta and eggplant to pan. Cook for 1-2 minutes so pasta absorbs flavors




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