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    Home » MAINS

    Sicilian Pasta with Eggplant, Tomatoes and Capers

    Modified: Sep 27, 2023 by Susan Pridmore · This post may contain affiliate links · 20 Comments

    This classic Sicilian pasta is one of my favorite vegetarian pasta recipes. It's full of umami! It tosses cooked fusilli noodles with eggplant, tomatoes, fresh herbs and capers. You can use other pasta shapes, but the sauce clings to the shape of the fusilli to maximize the flavor of the dish.

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    A serving bowl of Sicilian pasta dish of fusilli tossed with eggplant, tomatoes and capers.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🤷‍♀️ What is pasta alla norma?
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 👩‍🍳 Should you peel eggplant?
    • 👩‍🍳 Why do you salt eggplant?
    • 💡Ideas for Possible Variations
    • Sicilian Pasta with Eggplant, Tomatoes and Capers

    Travel is a wonderful opportunity to explore cultures, food and people that are completely new to us. Italy is one country I visit over and over, and continue to find new vistas of all kinds. I am a complete Italophile.

    Italy, of course is synonomous with pasta. It's often served after the appetizer and before the entree, and is a common lunch. Each region is known for its own pasta.

    The Ligurian coast lays claim to basil pesto, tossed with its trademark thin trofie pasta that's rolled in the palm of a nonna's hand. Bologna has its bolognese, and Rome its carbonara. Aglio e olio, a simple favorite of mine, hails from Campania, in southern Italy. I make a version of aglio e olio with spaghetti squash that's fabulous.

    And another favorite vegetarian pasta recipe at our house is this eggplant pasta with tomatoes, a common Sicilian pasta dish known as pasta alla norma.

    🤷‍♀️ What is pasta alla norma?

    Like many pastas from southern Italy, pasta alla norma needs only a few simple ingredients. Eggplant is sautéed until tender. Fresh, fully ripe tomatoes are cooked down to create a rich and distinctive sauce that's full of umami. Garlic and fresh herbs, such as fresh basil, bring the flavors of the sauce together. And it's typically finished by grating salty ricotta salata over the top before serving.

    Rigatoni is the traditional pasta noodle used in pasta alla norma, but I prefer fusilli. A generation (or more) ago, women in Sicily twisted dough around their knitting needles to form fusilli's spiral shape that hugs sauces so well. But luckily, we can buy it in a box today.

    Italian restaurant where I first had this Sicilian pasta.
    Restaurant in Italy where I first had this Sicilian pasta.

    Eggplant in a farmers market in Italy.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions for the pasta alla norma recipe, go to the Recipe Card at the bottom of this post.

    • Globe eggplant - Italian eggplant is also great, which look like small globe eggplant, but the long, skinnier Chinese eggplant is too sweet for this dish.
    • Dried fusilli pasta - or other type of pasta you prefer.
    • Yellow onion
    • Garlic
    • Red pepper flakes
    • Capers
    • Tomatoes - both fresh, ripe tomatoes and canned tomatoes are fine in this recipe. If you buy canned tomatoes, be sure to use San Marzano tomatoes, either whole or diced. Fresh cherry tomatoes or grape tomatoes work great too.
    • Fresh herbs - such as fresh basil, thyme or oregano
    • Ricotta salata - or other salty cheese, such as Parmesan cheese or pecorino romano.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Chef's knife
    • Heavy bottomed pot, such as Le Creuset for cooking the pasta
    • Large Skillet or large frying pan

    📝 Instructions Overview

    Detailed instructions for making this Sicilian pasta are in the recipe card below, but here's an overview!

    Step 1

    Prep the eggplant. Peel the eggplant and cut into cubes. Place in a colander, lightly salt, and toss. Allow to drain in the sink while you cook the pasta and start the sauce.

    Step 2

    Cook the pasta. Bring a large pot of well-salted water to a boil, and cook the pasta according to the package directions. Reserve ¼ cup pasta water, and drain.

    Step 3

    Make the sauce. Sauté the onion in a large skillet in a little olive oil until softened. Add the garlic, capers, red pepper flakes, salt and pepper. Continue to cook another couple of minutes until very fragrant.

    Stir in the chopped tomatoes and drained eggplant cubes. Simmer until the tomatoes and eggplant begin to break down into a rich tomato sauce.

    If the sauce is thinner than you prefer, add a little tomato paste, or cook it longer to cook off the liquid.

    For an added touch of umami, add a splash of balsamic vinegar to the sauce.

    Step 4

    Add the pasta to the sauce. Add the drained pasta to the sauce along with 1 - 2 tablespoons of the reserved pasta water (or more, if desired), and stir to coat. Stir in the fresh herbs, such as basil, oregano or thyme.

    Step 5

    Serve. Serve with grated ricotta salata.

    👩‍🍳 Should you peel eggplant?

    The skin of eggplant is edible, but can be bitter. This is especially true for eggplant that is older and larger. I always recommend peeling eggplant for this recipe.

    👩‍🍳 Why do you salt eggplant?

    Salt helps with bitterness as well, but the biggest reason for lightly salting eggplant is to draw out some of its moisture to keep the sauce from getting too full of liquid.

    💡Ideas for Possible Variations

    • If you like a little crunch, add some pine nuts when you add the capers or a handful of toasted breadcrumbs just before serving.
    • I like my eggplant in this pasta alla norma dish to be falling apart and part of the sauce. Here are a couple other ideas:
      • Cut eggplant slices about ¼" thick and sauté in olive oil until lightly crisped. Set aside while you make the sauce, and add to the sauce just before serving.
      • Roasting cubed eggplant intensifies its flavor. To make roasted eggplant, cube the eggplant, toss in a very small amount of olive oil, and arrange on a baking sheet lined with parchment paper. Lightly salt and pepper. Roast at 400˚F until tender. The size of the cubes determines the roasting time. Eggplant cut into 1" cubes takes approximately 15 minutes to roast. Add the sauce, and cook an additional 5 - 10 minutes to meld the flavors.
    • If you have mozzarella on hand, this can be a great substitute for the ricotta salata. It's a creamier addition than pecorino cheeses, as in this eggplant parmesan casserole with pesto dish.

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    A serving bowl of Sicilian pasta dish of fusilli tossed with eggplant, tomatoes and capers.
    5 from 24 votes

    Sicilian Pasta with Eggplant, Tomatoes and Capers

    This classic Sicilian pasta dish tosses fusilli noodles with eggplant, tomatoes, fresh herbs and capers. You can use other pasta shapes, but the sauce clings to the shape of the fusilli to maximize the flavor of the dish.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Course: Pasta
    Cuisine: Italian
    Keyword: Sicilian pasta
    Servings: 2
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • Chef's knife
    • Vegetable peeler
    • Dutch oven or other heavy-bottomed pot
    • Colander
    • Large skillet

    Ingredients

    • 1 large globe eggplant equals about 1 cup cubed
    • 1 teaspoon kosher salt, divided
    • 2 cups dried fusilli pasta
    • 2 tablespoons extra virgin olive oil
    • 1 cup minced yellow onion
    • 1 teaspoon minced garlic
    • 1 ½ tablespoons capers rinsed
    • ¼ teaspoon dried red pepper flakes
    • ¼ teaspoon ground black pepper
    • 4 ½ cups chopped tomatoes with their juices canned San Marzano tomatoes can be substituted
    • 1 tablespoon balsamic vinegar (optional)
    • 4 large fresh basil leaves or fresh thyme or oregano
    • 2 tablespoons ricotta salada cheese or pecorino romano or Parmesan cheese

    Instructions

    • Slice off the top and bottom from the eggplant and peel, using a vegetable peeler. Slice into ½" cubes and place in a colander. Lightly salt with ½ teaspoon kosher salt and toss.
    • Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions.
      Reserve ¼ cup of the pasta cooking water, and drain the pasta.
    • Heat up the olive oil in a large skillet over medium heat and add the onion. Cook until it becomes just tender, about 8 - 10 minutes.
      Add the garlic, capers, red pepper flakes, the remaining kosher salt, and black pepper. Sauté for 1 - 2 minutes until fragrant.
    • Stir in the eggplant and tomatoes, and simmer for 20 minutes or until the tomatoes break down and melt into the sauce, and the eggplant begins to break down as well. Stir in the basil leaves.
      Taste. If you want a deeper umami flavor, add the optional balsamic vinegar and stir. Simmer for another minute.
    • Add the drained, cooked pasta to the sauce, and toss to completely coat.
      Serve with grated ricotta salata on the side.

    « Fire Roasted Tomatoes Appetizer with Feta Cheese
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Choc Chip Uru

      October 03, 2012 at 12:40 pm

      5 stars
      Aaaaah I'm so jealous my friend! I am glad you had such an incredible holiday though 😉
      Welcome back and thanks for bringing a little Italy to us with this magnificent pasta!

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        October 03, 2012 at 2:13 pm

        It was just wonderful - and thanks for the welcome home! Hope your classes are going well CCU.

        Reply
    2. TasteFood

      October 03, 2012 at 12:45 pm

      5 stars
      Welcome back! What a fabulous trip!

      Reply
      • The Wimpy Vegetarian

        October 03, 2012 at 2:13 pm

        Thanks Lynda! It's really nice to be back home - now if only it would cool down a bit here 🙂

        Reply
    3. lizthechef

      October 03, 2012 at 1:53 pm

      5 stars
      Welcome home and I look forward to many more Italian recipe "gems" such as this one - great photo too...

      Reply
      • The Wimpy Vegetarian

        October 03, 2012 at 2:14 pm

        Thanks so much Liz! This was an easy one, some will take some serious experimenting. But you'll see them soon I hope.

        Reply
    4. apuginthekitchen

      October 03, 2012 at 2:13 pm

      5 stars
      Welcome back from "vacanza" what a wonderful time you had. I love nothing better than eating my way around Italy. This dish is truly Siciliano at its best. The eggplant and capers are just perfect with the tomato. Delicious!

      Reply
      • The Wimpy Vegetarian

        October 03, 2012 at 2:16 pm

        Grazie mille, Suzanne. It seems like so long ago now, although I was just there a few days ago. Next trip will definitely be to Sicily and Sardinia. I'm already looking forward to it 🙂

        Reply
    5. Suzi

      October 03, 2012 at 2:19 pm

      5 stars
      Lovely photos and welcome back, lucky you. This dish looks really tasty and I like the tofu addition. Have a wonderful week.

      Reply
      • The Wimpy Vegetarian

        October 03, 2012 at 2:25 pm

        Thanks Suzi! I'm looking for all kinds of ways to add tofu to things right now, and this one worked great. Feel free to add more tofu if you want too 🙂

        Reply
    6. [email protected]

      October 03, 2012 at 11:37 pm

      5 stars
      LOL I see what you mean about similar posts;) we must have been in Sicily around the same time too! I was doing a cookery and food course in the south about an hour from Catania. you might like the recipe for sicilian pasta, which generally is egg free!

      Reply
      • The Wimpy Vegetarian

        October 04, 2012 at 11:30 pm

        Oh, that sounds great!! I'll have to look into it - thanks for the tip 🙂

        Reply
    7. Sylvia Certo

      October 04, 2012 at 5:37 pm

      5 stars
      Fantastico description of your Italian food experience!!!!!! Sono d'accordo!!!

      Reply
      • The Wimpy Vegetarian

        October 04, 2012 at 11:29 pm

        OUR food experience, bella!! Remember that fabulous pasta with pears and balsamic at the hotel in Chiavari? I'm totally taking that one on, if only because I want to have it again 🙂 Ci vediamo la settimana prossimo.

        Reply
    8. Terra

      October 04, 2012 at 7:24 pm

      5 stars
      What a wonderful experience to go for a whole month to Italy! I honestly dream about my trip to France. I plan to one day live there for at least a year, if less that would be okay too. I told hubby it just has to happen, I am not a dreamer, I am a doer:-) He agreed that I should make that dream come true for sure, which shows I have the best husband ever!!! Eating pasta everyday in Italy sounds pretty delicious to me:-) Your recipe sounds wonderful, and a perfect comfort food! Hugs, Terra

      Reply
      • The Wimpy Vegetarian

        October 04, 2012 at 11:32 pm

        It was a wonderful experience, and if you've got a dream to live in France for a year, you've got to do it. Your hubby is wonderful for being so supportive!! One of the many things that's so great about being there for awhile is that you don't feel like every day has to be jammed with doing something. You can kick back and relax and just enjoy being there.

        Reply
    9. Michele

      January 15, 2013 at 4:20 pm

      Thanks - but what do you do with the balsamic vinegar? When is it added? The recipe doesn't say!

      Reply
      • The Wimpy Vegetarian

        January 15, 2013 at 4:37 pm

        Oh my gosh! I'm so sorry. I'll add it right now. Once the tomatoes start to break down and melt into the sauce, I add the balsamic vinegar. Thank you so much for pointing this out to me!

        Reply
    10. Michele

      January 15, 2013 at 5:15 pm

      5 stars
      Thank you! That's what I figured you were going to say, so that's what I did. I made your sauce tonight (minus the tofu, which I hate) and it was amazing! thank you so much!

      Reply
      • The Wimpy Vegetarian

        January 15, 2013 at 5:19 pm

        Tofu admittedly is an acquired taste that I'm still acquiring :-). Thanks so much for letting me know how the recipe worked for you! I'm so glad you enjoyed it! You made my day 🙂

        Reply
    5 from 24 votes (15 ratings without comment)

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