Spaghetti Alla Norma

Spaghetti Alla NormaRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This is the classic Sicilian pasta sauce. The combination of eggplant and tomato is quintessentially Italian.


7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 29 %
Fat 10.5 g
Satfat 3.9 g
Monofat 4.6 g
Polyfat 1 g
Protein 12.2 g
Carbohydrate 47.3 g
Fiber 4.1 g
Cholesterol 19 mg
Iron 2.8 mg
Sodium 444 mg
Calcium 149 mg


2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
1 teaspoon salt
1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 pound uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)


Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.

Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.

Wine Note: A classic Sicilian dish calls for a classic Sicilian wine, but these can be hard to find. So opt for something with the same warm Mediterranean flavors: Librandi's red wine known as Ciro ($12). From the southern province of Calabria, it's spicy, juicy, and perfect for the bold, savory flavors of basil, garlic, eggplant, and mozzarella.


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