<i>Rigatoni alla Norma</i> (Rigatoni with Eggplant)
Peel and cut the eggplant into cubes. Cut a quarter of the peel into thin strips. Set aside. In a colander over a bowl, combine the cubed eggplant and the salt. Place a bowl filled with water over th
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Ingredients
- 1 large eggplant
- 1 teaspoon (5 ml) salt
- 3/4 lb (375 g) rigatoni
- 1/3 cup (75 ml) unbleached all-purpose flour
- Olive oil
- 1 onion, finely chopped
- 1 can 28 oz (796 ml) crushed tomatoes
- 1/4 cup (60 ml) chopped fresh basil
- 1 1/2 cups (375 ml) crumbled pressed ricotta (see note)
- Salt
- pepper
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