PASTA ALLA NORMA WITH RICOTTA

SERVES 4 TO 6 PORTIONS

Sea salt

2 medium eggplants, cut into 1/2- inch cubes

3 tbsp. olive oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper

1 (28oz / 794g) can crushed tomatoes

1 tbsp. brown sugar

Freshly ground black pepper

1 lb. (16oz / 454g) rigatoni (or gluten-free pasta)

Balsamic vinegar for drizzling

1/4 cup fresh basil

Vegan ricotta

NUTRITIONAL VALUES

Calories: 674kcal
Fat: 13.9g (3g S.Fat)
Carbs: 123g
Protein: 25.8g
Sugar: 10.9g
Sodium: 873mg

METHOD

Place the cubed eggplant in a colander and generously salt it. Allow for a 15-minute sweating period. To remove excess moisture and salt, rinse and blot the eggplant with paper towels or a dry kitchen towel.

In a medium saucepan over medium-high heat, heat the oil. Cook until the eggplant is lightly browned, 5 to 7 minutes. Reduce the heat to medium and cook for about 15 minutes, or until the vegetables are very soft and tender. Cook for 1 minute more after adding the garlic and red pepper. Mix in the crushed tomatoes and brown sugar. Cook and stir for a few minutes more. Season with black pepper to taste.

In the meantime, heat a large pot of salted water to a boil. Cook rigatoni according to package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Divide the mixture among the bowls and drizzle each with vinegar. Garnish with basil and a few tablespoons ricotta. Serve right away.