It all started with one bite at my Sicilian friend’s house. I was maybe 10 years old, sitting at a crowded table with loud voices, warm bread, and a plate of something I’d never had before..Pasta alla Norma. I didn’t know what it was called, but I knew it was life changing.
I raced home, busting through the door like I discovered gold. “Mama! They made this pasta with eggplant… and sauce… and cheese… it was SO GOOD!” She just smiled, nodded, and said, “Okay, we’ll make it.”

And now? She makes it better than I even remembered. Creamy, savory & cozy. And these days, I pair it with a chilled glass of Gratsi White because… well, I’m grown now and mama says I’m allowed.
Some dishes just stay with you. This one never left

STEP 1

Heat vegetable oil in a pan over medium heat. Fry eggplant in batches until golden and tender. Transfer to a paper towel-lined plate to drain excess oil.

STEP 2

In a separate pan, gently sauté onion until soft. Add marinara sauce, fried eggplant, and fresh basil. Simmer on low heat.

STEP 3

Cook penne rigate until al dente. Drain and add directly to the sauce. Toss to combine.

STEP 4

Plate and top with grated Parmigiano. Serve warm.