Indulge in a weeknight culinary treat with this quick and easy recipe for Spaghetti alla Norma, a classic Italian pasta dish bursting with vibrant flavours. With eggplant, tomatoes and a drop of white wine, vegetarians will love this effortless dinner option that instantly satisfies.
Place eggplant in a colander, sprinkle with salt and toss to combine. Stand for 20 minutes. Rinse. Drain on a clean tea towel.
Cook spaghetti in boiling salted water until tender. Drain well. Heat 2 tablespoons of the oil in a large, deep non-stick frying pan over a medium-high heat. Cook eggplant, in two batches, for about 7 minutes each batch or until golden. Remove from pan and drain on paper towel.
In the same pan, heat remaining oil over a medium heat. Cook garlic and cherry tomatoes, stirring, for 5 minutes or until broken down. Add chopped tomatoes, wine and chilli, and stir to combine. Bring to the boil. Return eggplant to pan and add spaghetti. Toss until combined and heated through. Season with sea salt and cracked black pepper. Serve with torn basil leaves and cheese.