Pasta alla norma

Pasta all Norma Eggplant, Tomato, and Collard Greens Ingredients: Pasta

Collard greens Eggplant

Basil Tomatoes (canned)

Feta Onion Chile flake (this container is for this dish as well as the rice and pepper dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Twist/slice o and discard stems of eggplant. Slice into 1/2�-thick rounds, salt and arrange on a paper towel-lined plate for at least 5 minutes.

- Trim o and discard root end of onion and any wilted or tough dark green stalks. Halve onion lengthwise then thinly slice.

- Remove and discard tough stalk of collard greens. Roughly chop leaves and tender stalks.

- Remove basil leaves from stems. Discard stems.

- Heat a pot of generously salted water to the boil on high.

2) Fry the eggplant: - Heat 1 tablespoon olive oil in a wide pan on medium-high until hot. Blot salted eggplant slices with a paper towel to dry, then, in batches so as not to crowd the pan, fry until deeply browned on both sides. Add more oil as needed when pan becomes dry. (To ensure a non-greasy fry, make sure oil is hot; eggplant should sizzle when you put it in.) Transfer fried eggplant to a plate to cool slightly, then roughly chop.

3) Cook the pasta: - Add pasta to the boiling salted water and cook, stirring occasionally, for 10 minutes. Drain, reserving 1/2 cup pasta cooking water.

4) Make the sauce: - While the pasta cooks, heat 2 teaspoons olive oil in a large saute pan on medium-high until hot.

Add sliced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

Add chopped collard greens, season with salt and pepper, and cook until wilted somewhat, about 2 minutes. Add the canned tomatoes (and liquid) and break up the tomatoes with a large spoon or tongs. Season with salt and pepper.

- Add the chopped fried eggplant.

- Add cooked pasta and reserved pasta water and simmer, stirring frequently, until sauce reduces and coats pasta, about 3 minutes. Add basil leaves and a drizzle of olive oil and stir to combine.

5) Finish the dish: - Divide the pasta and sauce between 2 dishes, and grate or crumble the feta over the top. Enjoy!