Spaghetti Alla Norma

A Cooking Light recipe of a classic Sicilian pasta sauce. I've got eggplants and tomatoes planted this year and can't wait to make this!

• Ready In: 1 hr
• Serves: 7
• Yields: 7 cup

Ingredients

• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1 1⁄2 lbs  coarsely chopped peeled tomatoes (about 2 cups)
• 1  teaspoon salt
• 1  lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1⁄4 cup  thinly sliced fresh basil
• 3⁄4 lb  uncooked spaghetti
• 6  ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Directions

1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
2. Add tomato and salt; cook 15 minutes or until liquid has evaporated.
3. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
4. Stir in basil; set aside.
5. Cook pasta in boiling water 9 minutes; drain.
6. Toss with sauce and cheese.
7. Serve immediately.