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Kissing In The Kitchen with Shawnie Kelley

Recipes / Italian, Salads

Sicilian alla Norma Sauce

Recipe by Shawnie Kelley

Pasta alla Norma is a classic Sicilian dish featuring sautéed eggplant in a bright tomato sauce, finished with ricotta salata or strained ricotta for a creamy, salty contrast. Sautéing eggplant in olive oil achieves Maillard browning on the surface while softening the interior, allowing it to absorb the tomato sauce without collapsing. The tomato sauce is infused with garlic and dried chiles, creating a balance of sweetness, acidity, and gentle heat. With proper technique, it comes together in about 30 minutes.

Serves
4–6
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Directions

  1. Season eggplant: Sprinkle both sides of the sliced eggplant with salt and allow to sit on a cookie rack or paper towels for 10 minutes to “sweat” out the liquid and bitterness.

  2. Sauté eggplant: Heat a generous amount of olive oil in a skillet over medium heat until shimmering. Arrange eggplant slices in a single layer without crowding. Season with salt. Cook in batches, turning once, until golden and tender but not collapsing. Remove to a plate, keeping the pan oil for the sauce.

  3. Prepare sauce: Adjust oil in the skillet to 2–3 Tbsp. Add garlic and dried chiles; cook briefly until the garlic just begins to color. Add tomatoes and oregano, season with salt and pepper, and simmer until the sauce thickens slightly but remains moist, stirring occasionally.

  4. Reheat eggplant in sauce: Cut cooked eggplant into strips. Add to the tomato sauce and gently toss for 1–2 minutes to allow the flavors to meld.

  5. Cook and combine pasta: Boil pasta until al dente, then drain. Toss with the eggplant and tomato sauce, coating evenly.

  6. Finish and serve: Taste and adjust seasoning. Plate the pasta, garnish with chopped parsley or basil, and top with grated or crumbled ricotta cheese. Serve immediately.

  7. Chef’s Tips: Oil absorption: Cooking eggplant in batches prevents sogginess and ensures even caramelization.

  8. Cheese choice: Strained ricotta or ricotta salata adds creamy, slightly salty texture without overpowering the tomato.

  9. Spice level: Adjust the number of chiles to control heat; removing seeds reduces intensity.

  10. Sauce consistency: The rendered eggplant liquid enhances the sauce; avoid discarding it.

From Shawnie's class “Classic Italian Sauces”

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