Another Caro Chambers hit recipe--Sorta Pasta alla Norma. My eggplant-hating children didn't complain much and didn't even realize the hidden veggie was eggplant until I told them, so I think this is a keeper! We used Rao's marinara and Jovial GF fusilli. Below are the instructions of how I adapted from Caro's original recipe.
Ingredients:
- 1 (1 1/2 to 2 pound) globe eggplant
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 pound mild Italian sausage
- 4 garlic cloves
- 12 ounces gluten free pasta
- 1 (24 ounce) jar marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 packed cup fresh basil leaves (slice thinly right before adding to pasta)
- Optional: red pepper flakes
Instructions:
- Peel 1 eggplant like a zebra then cut it into 1/2-inch cubes. Warm 1/4 cup extra-virgin olive oil in a wide skillet or saucepan over medium-high heat, then add the eggplant and 1 teaspoon kosher salt and toss to coat. Cook, stirring every minute or so, until very tender and browned, 8 to 10 minutes. Transfer the eggplant to a bowl.
- While eggplant is cooking, prepare your pasta in a separate pan according to package instructions.
- Return the eggplant skillet to medium-high heat and warm 1 tablespoon oil. Add 1 pound mild Italian sausage and cook, using a wooden spoon to break it into small crumbles, until almost cooked through. Meanwhile, mince 4 garlic cloves. Add the garlic to the sausage, then continue cooking until the sausage is cooked through.
- Add the cooked eggplant back to the pan with the sausage. Stir in 1 (24 ounce) jar marinara sauce, cooked pasta, and 1/4 teaspoon kosher salt.
- Stir in 1/4 cup grated Parmesan cheese (make sure it has no anti-caking ingredients) and most of the basil (leave some out for garnish).
- Serve the pasta with a sprinkle of Parm, basil, and red pepper flakes i.
