By Lidey Heuck
- Total Time
- 50 minutes
- Rating
- 4(298)
- Notes
- Read community notes
The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.
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Ingredients
Yield:About 3 cups (about 36 crostini)
- 1large baguette (about 18 inches), cut into ½-inch-thick slices
- 5tablespoons olive oil, plus more for brushing
- 1½pounds eggplant (about 1 large), cut into ½-inch cubes
- 1½teaspoons kosher salt, plus more to taste
- 1teaspoon black pepper, plus more to taste
- 1medium yellow onion, chopped
- 2garlic cloves, minced (about 2 teaspoons)
- 1teaspoon dried oregano
- ¼teaspoon red-pepper flakes
- 1½pounds medium tomatoes (about 4), cored, seeded and cut into ½-inch pieces
- 1¼cups thinly sliced fresh basil
- 2teaspoons red wine vinegar
- ¾cup shaved or grated ricotta salata cheese (about 2 ounces), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
258 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 8 grams protein; 587 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
Step
2
Add the eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
Step
3
When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
Step
4
Add the cooked eggplant, tomatoes, ¼ cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
Step
5
Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.
- The eggplant and tomato mixture can be made up to two days in advance. Store in a sealed container in the refrigerator.
Ratings
4
out of 5
298
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Cooking Notes
Birgitte
Delicious, but even with ripe tomatoes right out of the garden, it was a bit tart. I added a bit of pomegrate molasses. Also, I cut the tomatoes and eggplant in much smaller cubes. Makes it easier to place (and keep) on the baguette slices.
Robyn W
Penny, all the pasta alla Norma recipes I have seen have chilli or red pepper flakes.
Pam
Discovery: the leftovers of this dish go really well with the polenta from this dish - https://cooking.nytimes.com/recipes/1016103
Brett
I made this for a Sunday-night supper at home, and my teen and tween kids loved it and felt they were so fancy, eating from the little toasts.
Rich
If you think this is too tart than try making caponata which has a similar list of ingredients and prep but is more sweet and sour: https://cooking.nytimes.com/recipes/1016445-caponata
j2
My husband and I loved this! Only variation was to add a cubed yellow squash and a zucchini, both fresh from the garden. Served on toasted slices of the latest sourdough I baked. So nice to have another excuse to make a meal out of the bread. We’re obsessed.
Marianne
This makes a really good, authentic caponata. I happened to have zucchini that were begging to be cooked, so I cut to same size as eggplant and threw them in too. Delicious. Better a day or two later! Also excellent as a sandwich filling or relish.
Joe Dubbs
Delicious and simple. Don't skimp on the olive oil, the basil or the red pepper flakes ; )
Joe
Delicious! We will make again. Would be a great app to bring to a get together. My wife is not a fan of salata ricotta so I made with feta and it was excellent.
Margaret
Use zucchini instead.
Josh
Used a can of San M tomatoes cause I didn’t have any on hand. I think I prefer this way instead of fresh. Great on top of bread, rice or steamed potato.
Marianne
Yummy! A real hit as an appetizer for a small dinner party. Leftovers made a great lunch on toast with a sunny-side-up egg on top, but would be equally good as a ragu for short pasta like ziti or penne. Followed the suggestion to cut the eggplant into smaller cubes, for easier serving.
Anne Obringer
This was absolutely delicious. I added a bell pepper to the eggplant when roasting, and added paprika to the spice mix. Chefs kiss!
Linda
Sprinkled toasted pine nuts on top for more protein. Delish.
Marianne
This makes a really good, authentic caponata. I happened to have zucchini that were begging to be cooked, so I cut to same size as eggplant and threw them in too. Delicious. Better a day or two later! Also excellent as a sandwich filling or relish.
May Lynn
Added ~teaspoon of sugar to reduce sharpness and used a dollop of regular ricotta on each plate because that is what I had. It was delicious - we had no leftovers!
Amy K
I subbed burratta for ricotta sallata and that was delicious
dimmerswitch
*Delicious outcome. Made per recipe but for omitting 1/4 C fresh basil in step 4. (We prefer basil in alla Norma dishes added at end and not simmered in with mixture.)*Fresh tomatoes best but Petite Dice fire roasted (Muir Glen - Petite cut is key) @ 15 oz can drained works in pinch.*Ricotta salata best but Grana Padano or Parmesan work too.*Many eggplant dishes benefit from making ahead (ex: caponata) and this does too.*If you want agrodolce (sweet/sour) flavors look for caponata.
j2
My husband and I loved this! Only variation was to add a cubed yellow squash and a zucchini, both fresh from the garden. Served on toasted slices of the latest sourdough I baked. So nice to have another excuse to make a meal out of the bread. We’re obsessed.
AC, NJ
I used San Marzano canned whole peeled tomatoes. No tartness! The extra sauce in can helped caramelize everything.
noon
Add a little pomegranate molasses and cut eggplant in smaller pieces
suZq
Delicious, with some grilled sausage on the side.
Rich
If you think this is too tart than try making caponata which has a similar list of ingredients and prep but is more sweet and sour: https://cooking.nytimes.com/recipes/1016445-caponata
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