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Pasta norma features eggplant, tomato sauce and Italian herbs to make this delicious pasta sauce perfect to serve over spaghetti, ziti, penne or rigatoni. Can be made to be a delicious vegetarian entree.

Pasta Norma: Eggplant Spaghetti Sauce

Pasta alla Norma is a flavorful Sicilian dish that combines tender pasta with a rich, savory tomato sauce, roasted eggplant, and a sprinkle of fresh basil. The blend of sweet, tangy tomatoes and the deep, earthy flavor of the eggplant creates a perfect balance, while the finishing touch of grated parmesan adds a salty finish. Simply irresistible!
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Prep Time 30 minutes
Cook Time 1 hour
Canning Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Italian
Servings 7 quart jars
Calories 1050 kcal

Equipment

  • Stock Pot
  • 2 Cookie Sheets
  • Pressure Canner
  • 7 Quart Size Jars or 14 pint size jars
  • Jar Lifter
  • Ladle

Ingredients
  

Roasting Eggplant

  • 3 lbs Eggplant any variety with firm flesh
  • 3 tbsp Olive Oil extra virgin
  • 2 tsp Salt
  • 1 tsp Black Pepper

Sauce

  • 3 tbsp Olive Oil extra virgin
  • 38 oz Italian Sausage any combination of hot or sweet
  • 1 lb Ground Beef
  • 2 Onions white or yellow
  • 1 Bell Pepper or other sweet pepper
  • 8 cloves Garlic minced
  • 4 cans Tomato Sauce 29 oz cans
  • 2 cans Tomato Paste 6 oz cans
  • 4 tbsp Dried Basil
  • 2 tbsp Dried Fennel
  • 2 tbsp Dried Oregano Leaves
  • 1 tbsp Rosemary Dried Crushed Rosemary Leaves
  • .5 tsp Red Pepper Flakes or 1 full tsp if you like it spicy
  • 2 inch Parmesan Rind or large chunks of Parmesan

Garnish

  • 1 tbsp Fresh Basil chopped
  • 1 tbsp Fresh Parsley chopped
  • 2 tbsp Freshly Grated Parmesan

Instructions
 

Prepare Eggplant

  • Preheat oven to 400℉
  • Peel all eggplant using a vegetable peeler
    3 lbs Eggplant
  • Chop eggplant into .5"-1" chunks
  • Add eggplant to a bowl with 3 tbsp of olive oil, 2 tsp of salt, and 1 tsp of black pepper
    3 tbsp Olive Oil, 1 tsp Black Pepper, 2 tsp Salt
  • Roast eggplant in oven for 20 minutes stirring and turning half way.
  • When eggplant is golden brown, soft and moisture is removed, take out of oven and let rest for 5 minutes. Add to pasta sauce no sooner than when spices are being added to marinara.

Make Pasta Sauce

  • Chop onions, bell pepper and mince garlic and set aside
    2 Onions, 8 cloves Garlic, 1 Bell Pepper
  • Heat 3 tbsp of olive oil in a large stockpot over medium high heat
    3 tbsp Olive Oil
  • Add ground beef and Italian Sausage and brown in stock pot
    38 oz Italian Sausage, 1 lb Ground Beef
  • Optional: Drain any excess grease or fat from the pan
  • Add onions, peppers, and garlic to stockpot and cook until onions are translucent (about 5 minutes)
  • Add .5 tsp-1tsp of red pepper flakes
    .5 tsp Red Pepper Flakes
  • Add tomato sauce and tomato paste to stockpot and stir to combine
    4 cans Tomato Sauce, 2 cans Tomato Paste
  • Add basil, rosemary, fennel, and oregano to stockpot.
    *Eggplant may be ready around this time. You may add it to the stockpot as soon as it has had 5 minutes to cool*
    4 tbsp Dried Basil, 2 tbsp Dried Fennel, 2 tbsp Dried Oregano Leaves, 1 tbsp Rosemary
  • Add parmesan chunk or rind to the stock pot and let simmer over medium low heat for at least 30 minutes.
    2 inch Parmesan Rind
  • Serve with pasta (spaghetti, rigatoni, ziti, or penne) and garnish with freshly grated parmesan cheese, fresh basil or parsley.
    1 tbsp Fresh Basil, 1 tbsp Fresh Parsley, 2 tbsp Freshly Grated Parmesan

Canning

  • Sanitize 6-7 quart size jars or 12-14 pint size jars
  • Add water to pressure canner to manufacture's guidelines. Begin to heat it over high heat
  • Remove parmesan from stockpot
  • Use funnel and ladle carefully fill jars leaving 1"-1 ¼" headspace from the top of the jar
  • Wipe rims with water or vinegar and place lids onto jars and tighten with rings to fingertip tightness
  • Place jars into pressure canner and close canner
  • Bring canner to a boil and allow steam to vent for at 10 minutes
  • Apply weight and build pressure until at least 10lbs of pressure at elevation of <1,000 ft. Adjust based on your elevation.
  • Pressure can for 75 minutes for quart size jars or 60 minutes for pint size jars
  • Turn off heat and allow the canner to naturally depressurize
  • Once cooled, remove jars from canner and allow them to sit undisturbed for 12-24 hours
  • Remove rings and wash jars to ensure a good seal by carefully lifting the jars by the lid. Label and store in a cool dry area for up to 6 months

Notes

Variations
  • Make this a vegetarian dish by removing the meat and replacing it with equal amounts of eggplant. Consider cooking it the same way as the beef and sausage to give it a new texture. 
  • If you want to make it vegan, remove the meat and the parmesan cheese. Replace it starting with 1 tsp of nutritional yeast and adding more to taste. 
  • Reduce the quantities to 1/4 if you do not plan on canning it. Will serve 6-8 after quartering.
  • If you like it less spicy, omit the red pepper flakes or use just mild/sweet Italian Sausage.
Keyword Canning, Eggplant, Italian, Marinara, Spaghetti Sauce