This baked pasta dish from Bon Appetit is a perfect weekend supper that will satisfy vegetarians and non-vegetarians. Roast eggplant and cherry tomatoes, combine with cooked spaghetti and a sauce of tomato paste, eggs and Parmesan, add capers and basil, press into an oven-proof skillet and bake. Cut into wedges and serve with a green salad.

Avoiding Additives and Preservatives

No Name tomato paste and Unico capers are additive-free.

Ingredients:

1 medium globe eggplant, peeled, cut into ½-inch (1.25 cm) pieces

2 pints (1 L) cherry tomatoes

8 garlic cloves, smashed

¼ cup (60 ml) extra-virgin olive oil, plus more for skillet

½ tsp. (2.5 ml) crushed red pepper flakes, plus more for sprinkling

Kosher salt

2 large eggs

2 Tbsp. (30 ml) tomato paste

4 oz. (113 g) finely grated Parmesan, divided

1 lb. (454 g) spaghetti

2 Tbsp. (30 ml) drained capers

½ cup (125 ml) torn basil, plus a few whole leaves

Cook eggplant and tomatoes until tender

The tomatoes should begin to burst

Combine tomato paste, eggs and cheese

Toss sauce with tomatoes, eggplant, cooked pasta and basil

Press mixture into oven-proof skilled and top with more basil and cheese

Baked pasta alla Norma

Preparation:

Preheat oven to 425° F (218° C). Combine eggplant, tomatoes, garlic, ¼ cup (60 ml) oil, and ½ tsp. (2.5 ml) red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400° F (200° C).

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup (125 ml) basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving. Serves 8.

From Bon Appetit