Pasta alla Norma

By GratefulSea

Ingredients

• 2 medium eggplants, cut into 1/2-inch cubes
• 3 Tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 28-ounce can crushed tomatoes
• 1 tablespoon brown sugar
• 1 pound rigatoni
• 1/4 cup fresh basil
• Sea salt
• Freshly ground black pepper
• Balsamic vinegar for drizzling
• ROCKIN' RICOTTA (optional)
• 1 Tablespoon olive oil
• 1 large onion, roughly chopped
• 3 garlic cloves
• 1 (14-ounce) package extra-firm tofu, drained
• 2 tablespoons lemon juice
• 2 teaspoons sea salt
• 1-1/2 teaspoons freshly ground black pepper
• 3 Tablespoons fresh basil

Details

Servings 6
Adapted from humanesociety.org

Preparation

Step 1

1. Generously salt the cubed eggplant and place it in a colander. Let it sit and sweat for about 15 minutes. Rinse and blot the eggplant with paper towels or a dry kitchen towel to remove the excess moisture and salt.

2. Heat the oil in a medium saucepan over medium-high heat. Add the eggplant and cook until lightly browned, 5 to 7 minutes. Reduce heat to medium and cook about 15 minutes, until very soft and tender. Add garlic and red pepper and let cook for 1 minute more. Add the crushed tomatoes and brown sugar. Cook and stir for a few more minutes. Season with black pepper.

3. Meanwhile, bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions. Drain and return to the pot.

FOR ROCKING RICOTTA - makes 3 cups
In a large skillet, heat the oil over medium heat and sauté the onion until soft. Remove from heat.

In a food processor, combine the onion, garlic, tofu, lemon juice, salt, pepper and basil. Pulse until the ingredients are just combined, but the mixture still has some texture. Add seasoning to taste.

4. Add sauce to pasta and toss to coat. Divide among bowls, and drizzle each portion with vinegar. Top with basil and a few tablespoons of the ricotta. Serve immediately.