Spaghetti Alla Norma

We belong to a CSA which provides our family a basket of vegetables every other week. It's a great way to get different vegetables besides what we grow in our own garden. We love when we get eggplants. This recipe is a classic Sicilian dish. Give it a try and you may have a new family favorite.

SPAGHETTI ALLA NORMA

2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds Roma tomatoes peeled and coarsely chopped
1 teaspoon salt
1 pound eggplant, peeled and chopped
1/4 cup fresh basil, thinly sliced
1 pound spaghetti pasta
8 ounces mozzarella cheese, cubed 1/4"

1. Place oil and garlic in a large skillet; cook over medium high heat for 30 seconds until the garlic begins to sizzle.Add tomatoes and salt and cook for 15 minutes until the liquid has evaporated. Add the eggplant, cover, reduce heat and cook for 15 minutes or until eggplant is tender. Stir in basil and set aside.
2. Cook pasta in boiling water until done. Drain and toss with sauce and cheese. Serve immediately.

ENJOY!