THIS SPICY COMBINATION OF EGGPLANT AND TOMATO IS A CLASSIC SICILIAN DISH ENJOY DAN:

                                                PENNE ALLA NORMA by CHEF DAN:

Serves 4-6

INGRESIENTS:

1 pound penne

2 tablespoons olive oil

1 eggplant, cut into 3/4-inch chunks

1 onion, halved and thinly sliced

4 garlic cloves, thinly sliced

1-1/2- pounds plum tomatoes, cored and cut into 1/2-inch chunks

1 (8oz) can tomato sauce

1-teaspoon red pepper flacks

1/3- cup finely chopped fresh mint

10 fresh basil leaves, roughly torn

3/4-cup ricotta cheese

Whole parmigiano-reggian cheese, to shave at the table

Salt and pepper to taste

DIRECTIONS:

1.     Cook pasta according to package directions.

2.     Drain and set aside.

3.     Reserve 1 cup pasta water.

4.     Heat oil in a skillet over medium-heat.

5.     Add onion, garlic, and crushed red pepper, sauté for about 5 minutes.

6.     Add eggplant, season with salt and pepper.

7.     Cover and cook until eggplant begins to release its juices, about 5 minutes.

8.     Add more pasta water if necessary.

9.     Uncover and cook stirring until tender, about 5-7 minutes.

10.                        Add tomatoes, tomato sauce, and 1/2-cup reserved pasta water, sauté another 5-7 minutes.

11.                        In a bowl mix together ricotta, and mint.

12.                        Toss sauce and basil with pasta.

13.                        Serve the pasta in bowls and top with ricotta-mint mixture and lots of shavings of parmigiano-reggian cheese, and some more fresh basil.

         ENJOY DAN: