Pasta Norma is a very traditional eggplant pasta recipe from Sicilia. Every family, every nonna, it seems, has their own versions although the base ingredients of eggplant and tomatoes are the same. We have been having an on-going battle with my sister over which of our Normas is better - hers was a version based in Siracusa, a city on the east coast of the island. Finally we decided to call a truce and we worked together on creating this hybrid which I think we all agree is better the an the original dishes. It is a default pasta recipe that we tend to make a couple of times a month - always yummy.

serves 4

Ingredients

• 1 large eggplant, cut in 2cm cubes

• olive oil

• 6 cloves garlic, fine chopped

• 8 anchovies, chopped

• hot pepper to taste, fine chopped

• 1/2 lime, zested

• 2 - 400gm cans datterini or cherry tomatoes

• 2 red peppers, roasted and sliced

• 2 tbsp capers

• 1/4 c basil, chopped

• ½ tsp ground pepper

• 3/4 lb of good quality dried spaghetti or paccheri.

Directions

1. Put large pot of salted water on to boil for the pasta.

2. Brown eggplant over med-high heat and with lots of olive oil. Remove and save.

3. In same pan over very low heat, sauté garlic for a minute. Add anchovies, hot pepper, lime zest.  Saute gently for 5 minutes.

4. Add tomatoes and cook on low for 10 minutes.

5. Put pasta into the boiling water. Cook until 90% done.

6. Add eggplant, peppers, capers, salt and pepper and cook for 2 minutes.

7. Add basil and after 2 minutes add barely cooked pasta. Cook, stirring, for 2-3 minutes adding pasta water if/as required.

8. Serve topped with grated parmigiano.