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pasta alla Norma
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5 from 5 votes

Pasta alla Norma

This pasta dish could hardly be easier, but it's veggie-packed, satisfying and delicious.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 674kcal
Author: Caroline's Cooking


  • 1.125 lb eggplant aubergine (1 large - approx 1lb 2oz/500g)
  • 2 ½ tablespoon olive oil (or a little more if needed)
  • 23.5 oz jar Prego's Farmers' Market® tomato & basil sauce
  • 1 lb pasta 450g, as you prefer - I used rigatoni which works well
  • 2 oz ricotta salata 55g (or feta if not available)


  • Preheat the oven to 400F/200C.
  • Dice the eggplant into approx ½in/1cm dice by cutting it in to slices then cutting each slice into cubes. Put them on a baking sheet/tray or in a baking dish and drizzle over the olive oil. Try to drizzle lightly so you don't get a few cubes absorbing all the oil. Toss then bake for approx 20-25min until cooked. Turn them once or twice gently as they cook.
  • Meanwhile, boil water to cook the pasta and cook it following the packet instructions.
  • Drain the pasta then warm the tomato & basil sauce, add the pasta and cooked eggplant and mix well.
  • Serve the pasta with a little ricotta salata/feta crumbled over the top.


Calories: 674kcal | Carbohydrates: 109g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 647mg | Potassium: 1092mg | Fiber: 12g | Sugar: 19g | Vitamin A: 1090IU | Vitamin C: 10.8mg | Calcium: 118mg | Iron: 2.8mg