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Rigatoni in chunky tomato sauce with browned eggplant slices, grated ricotta salata and fresh basil on a blue plate

Photo: Paoletta S. / Wikimedia Commons · CC BY 2.0

Quick

Sicilian Pasta alla Norma with Roasted Eggplant & Ricotta Salata

Rigatoni, concentrated tomato sauce and caramelized eggplant come together with basil and salty ricotta salata for a satisfying meatless pasta.

Developed for DishGal · Updated 2026-09-16

Quick
Prep20 min
Cook35 min
Total55 min
Cost$3.20

Directions

  1. Heat the oven and season the eggplant

    Arrange racks in the upper and lower thirds and heat the oven to 425°F. Toss the eggplant half-moons with 3/4 teaspoon salt and let them stand for 10 minutes. Blot away the beads of moisture, then toss with 2 1/2 tablespoons olive oil and black pepper.

  2. Roast until deeply browned

    Spread the eggplant in one layer across two rimmed sheet pans so the pieces do not overlap. Roast for 24 to 28 minutes, switching the pans and turning the slices halfway, until the centers are creamy and the edges are browned. Reserve six attractive slices for the top and roughly chop the rest.

  3. Build the tomato-basil sauce

    While the eggplant roasts, warm 1 1/2 tablespoons olive oil in a wide skillet over medium-low. Add the garlic and pepper flakes; cook for 45 seconds without browning. Add the crushed tomatoes, remaining 1/2 teaspoon salt and sugar only if needed. Simmer uncovered for 18 to 22 minutes until glossy and thick enough to leave a brief trail when stirred. Tear in half the basil.

  4. Boil the rigatoni

    Bring 4 quarts water to a boil and season it until pleasantly salty. Add the rigatoni and cook 2 minutes shy of the package's al dente time. Before draining, scoop out 1 cup pasta water. Drain thoroughly but do not rinse.

  5. Finish the pasta in the sauce

    Add the hot rigatoni and chopped roasted eggplant to the skillet. Toss over medium heat for 2 minutes, adding reserved pasta water 2 tablespoons at a time until the sauce clings inside and outside every tube. Fold in half the ricotta salata and most of the remaining basil.

  6. Plate with visible eggplant

    Divide the pasta among four warm plates. Arrange the reserved browned eggplant slices around and over the rigatoni, matching the dish's characteristic presentation. Finish with the remaining ricotta salata and basil, then serve immediately.

Why this works

Why it worksA brief salting and thorough blot remove surface moisture, while two uncrowded hot pans roast the eggplant instead of steaming it.
Why it worksFinishing undercooked rigatoni in concentrated tomato sauce lets starch bind the sauce to the pasta, and reserved cooking water controls the final gloss.
Why it worksAdding ricotta salata in two stages seasons the sauce from within while preserving a fresh salty finish that contrasts with sweet tomato and eggplant.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Pasta being lifted from a stainless-steel mesh colander Compare on AmazonStainless mesh colanderA roomy mesh colander drains the rigatoni quickly while you preserve the starchy cooking water that gives the sauce its cling.See current options → Chef's knife resting on a wooden cutting board Compare on AmazonChef’s knifeA sharp all-purpose blade makes even eggplant half-moons and thin garlic slices that brown and soften at the same rate.See current options → Large cutting board with a chef's knife and vegetables Compare on AmazonLarge nonslip cutting boardA stable, roomy surface keeps the broad eggplant slices organized and gives you space to chop the roasted pieces safely.See current options →

Swaps & notes

Easy swaps

  • Use ziti, penne rigate or another sturdy tube pasta in place of rigatoni. Keep the dry weight at 12 ounces and reserve pasta water before draining.
  • If ricotta salata is unavailable, use a mix of 2 ounces finely grated pecorino Romano and 1 ounce crumbled feta. It is not identical, so salt the sauce conservatively.
  • Fresh plum tomatoes can replace canned in peak season. Peel and crush 2 pounds, then simmer 5 to 10 minutes longer to reach the same concentrated texture.

Cook notes

  • Choose a firm, glossy eggplant that feels heavy for its size. Very large seedy specimens can taste bitter and absorb more oil.
  • Ricotta salata is a firm, aged salted cheese, not the soft tub ricotta used for lasagna. Grate it finely so a modest amount seasons the entire dish.
  • The licensed photograph clearly shows ridged tube pasta in tomato sauce with broad browned eggplant slices, grated white cheese and basil; the recipe preserves those visible ingredients and plated arrangement.

Storage

Cool leftovers promptly and refrigerate in a shallow airtight container within 2 hours for up to 4 days. Reheat a portion in a covered skillet over medium-low with 1 to 2 tablespoons water until steaming and 165°F, then uncover briefly to restore the sauce's cling. Freeze the tomato-eggplant sauce without pasta for up to 2 months; cooked rigatoni becomes soft after freezing.

Questions

Why is my roasted eggplant rubbery instead of creamy?

The slices were probably crowded, cut too thick or removed before their centers softened. Use two pans, leave space around every 1/2-inch slice and roast until both faces brown and the centers yield easily to a fork.

Do I have to peel eggplant for Pasta alla Norma?

No. The skin gives the half-moons structure and a dark border that remains visible on the plate. Peel alternating strips only if the eggplant has unusually tough skin.

Can I prepare the sauce ahead?

Yes. Roast the eggplant and cook the tomato sauce up to 2 days ahead, refrigerating them separately. Rewarm both while the pasta boils, then combine with fresh basil, cheese and pasta water for the best texture.

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Sicilian Pasta alla Norma with Roasted Eggplant & Ricotta Salata
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1. Heat the oven and season the eggplantArrange racks in the upper and lower thirds and heat the oven to 425°F. Toss the eggplant half-moons with 3/4 teaspoon salt and let them stand for 10 minutes. Blot away the beads of moisture, then toss with 2 1/2 tablespoons olive oil and black pepper.
2. Roast until deeply brownedSpread the eggplant in one layer across two rimmed sheet pans so the pieces do not overlap. Roast for 24 to 28 minutes, switching the pans and turning the slices halfway, until the centers are creamy and the edges are browned. Reserve six attractive slices for the top and roughly chop the rest.
3. Build the tomato-basil sauceWhile the eggplant roasts, warm 1 1/2 tablespoons olive oil in a wide skillet over medium-low. Add the garlic and pepper flakes; cook for 45 seconds without browning. Add the crushed tomatoes, remaining 1/2 teaspoon salt and sugar only if needed. Simmer uncovered for 18 to 22 minutes until glossy and thick enough to leave a brief trail when stirred. Tear in half the basil.
4. Boil the rigatoniBring 4 quarts water to a boil and season it until pleasantly salty. Add the rigatoni and cook 2 minutes shy of the package's al dente time. Before draining, scoop out 1 cup pasta water. Drain thoroughly but do not rinse.
5. Finish the pasta in the sauceAdd the hot rigatoni and chopped roasted eggplant to the skillet. Toss over medium heat for 2 minutes, adding reserved pasta water 2 tablespoons at a time until the sauce clings inside and outside every tube. Fold in half the ricotta salata and most of the remaining basil.
6. Plate with visible eggplantDivide the pasta among four warm plates. Arrange the reserved browned eggplant slices around and over the rigatoni, matching the dish's characteristic presentation. Finish with the remaining ricotta salata and basil, then serve immediately.