Versatile Eggplants

There are plenty of good things we can do with eggplants. My favorite ways include the Parmigiana as described here: Dressing Up an Eggplant, and here: Nothing Like Eggplant Parmigiana to Kick the Season.

While on a more international vision, once I learned how to make Baba Ganoush—I do not like the store bought ones anymore. In any case in ratatouille, caponata, or fried (once a year–if done well–the liver doesn’t even notice 😉 !), they are always a great way to make a dinner.

But then there is the famous Pasta Alla Norma, made with fried eggplant, ricotta (the salty kind), maccheroni, and basil. Additionally, peeled tomatoes and an onion to make the tomato sauce.


Cut the eggplant into small cubes, salt lightly and leave to rest for about 20 minutes, so that the water inside can escape.

Brown the chopped onion and garlic in a pan in which you have previously heated a drop of extra virgin olive oil.

Add the eggplant, tomato pulp, salt, pepper and cook for about 15-20 minutes.

Meanwhile cook the penne in abundant salted water, drain and season with the sauce, adding the basil and the grated salted ricotta. Serve hot.

But there is a similar simplified version of this dish. You only need the melanzane long and thin 🍆 , not the rounded ones. Cut lengthwise and fried. The pasta of choice must be spaghetti, with a simple marinara sauce, once fried the eggplant slices should be added to the spaghetti. Parmesan and basil 🌿 on top, needless to say!

It is simple and delicious.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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