Pasta Alla Norma | RICARDO

Ingredients

• 3/4 lb (375 g) farfalle
• 1/4 cup (60 ml) flour, approximately
• 3 tablespoons (45 ml) medium cornmeal
• 1 medium eggplant, cut into 7.5 x 3 x 3/4-inch (1.5-cm) sticks
• 3/4 cup (180 ml) olive oil, approximately
• 2 cloves garlic, chopped
• 1/4 teaspoon (1 ml) hot pepper flakes
• 2 cups (500 ml) homemade or store-bought tomato sauce
• 1/2 cup (125 ml) grated Parmigiano-Reggiano
• 1 tablespoon (15 ml) chopped fresh mint