Pasta alla Norma

1In a small bowl mix 4 tablespoons of extra virgin olive oil, a generous pinch of salt and some hot pepper flakes, mix well and set aside.

2Preheat a cast iron grill on a high flame. In an 8- to 12-quart pot, bring 6 quarts of salted water to a boil.

3In a large skillet, heat the olive oil over medium-high heat until hot. Add the sliced onion and sauté for 4 to 5 minutes, until soft but before it starts to brown. Add the red pepper flakes and cook less than a minute, until they are fragrant but not burnt.

4Add the tomatoes, season with salt and black pepper to taste, reduce the heat to medium-low, and simmer for 20 minutes. The sauce should be fluid but not wet and liquidy.

5Cook the eggplant in batches on a dry grill to prevent any smoke that would affect the flavor; sear 2 to 3 minutes per side, until cooked through. Remove from grill and brush them with the raw olive oil condiment.

6Reserve 4-6 slices of eggplant for finishing the dish and slice the remaining into ‘/2-inch-wide strips. Add the eggplant and bay 1 the sauce and continue simmering for 5 minutes. Remove from the heat. Remove the bay leaf.

7Add the pasta to the boiling water and use a wooden fo pasta so it won’t stick together. Cook until al dente. Drain, pour in a large bowl,  add the sauce and mix well.

8If desired, garnish with basi, pepper flakes and d top with Parmigiano to taste.