spaghetti, tomato and aubergine

Augusta made us a nice plate of pasta for lunch today.

First she grilled slices of aubergine. Then she made a classic tomato sauce: she put a can of tomatoes in a pan with a piece of onion, half a carrot , some celery and salt and pepper; she cooked it over a medium flame and then passed the sauce through a vegetable mouli. She tossed the cooked spaghetti in the sauce, added the aubergine slices and some extra-virgin olive oil. We grated some pecorino cheese on top.

This is a Sicilian dish called pasta alla Norma. But in the original the aubergine would be deep-fried and the sauce made from fresh tomatoes.

 

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