Perfect For A Cool Fall Evening, Pasta alla Norma

vegan Pasta alla Norma 04 Perfect For A Cool Fall Evening, Pasta alla Norma

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Sicilian Pasta with Eggplant, Basil and Soy Cheese. This timeless meal tastes excellent in any season. We were delighted to utilize our own eggplants from the garden, simply rather unfortunate that we don’t have more, but expecting next spring when we start once again to grow this remarkable veggie.

Serves 2 people

For the Ingredients:

1 big handful spaghetti pasta (enough for 2 individuals)

2 Tbs. oil

1 can tomato pieces

1 red onion, chopped

1 clove garlic, minced

1 Tbs. Italian herbs

lemon juice

salt and pepper to taste

1 small eggplant, thinly sliced

fresh basil leaves, washed

100 grams soy cheese, grated

vegan Pasta alla Norma 02 Perfect For A Cool Fall Evening, Pasta alla Norma


Instructions:
1. Heat the oil in a saucepan and saute the onion until glassy.
2. Add the garlic and the crushed tomatoes or tomato pieces.
3. Add the Italian herbs, the salt and pepper and the splash of lemon juice.
4. Reduce the heat to simmer.
5. In a frying, place the other tablespoon of oil.
6. When the oil is hot, put the eggplant slices in and enable to carefully brown, turn them over utilizing a fork when gently brown on each side, eliminate and drain on a paper towel.
7. Meanwhile, bring a pot of salted water to a boil.
8. Cook the pastas al dente.
9. When the spaghetti is prepared, drain.
10. Place a serving of spaghetti on each plate.
11. Leading with the tomato sauce, followed with the eggplant pieces.
12. Garnish with the basil and grate some soy cheese on top.

vegan Pasta alla Norma 03 Perfect For A Cool Fall Evening, Pasta alla Norma