Spaghetti alla Norma with Crispy Eggplant

Cook Time 30 minutes

Servings 2


250g brown rice gluten-free spaghetti (or regular spaghetti)

¼ cup olive oil plus extra

1 medium eggplant, cut into thin rounds

¼ cup rice flour

3 sprigs of basil

2 anchovies, chopped

1 small red chilli, chopped

2 cloves garlic, finely chopped

1 x 400g can of whole peeled tomatoes, crushed with your hands

Pecorino or Parmesan, grated and to garnish

Salt & pepper


Bring a large pot of salted water to a boil.

Salt the eggplant and let it stand for 15 minutes to release some moisture. Shake excess salt off and coat in rice flour on each side. Heat a pan over high heat and shallow fry the eggplant in oil until crispy on both sides. Remove and drain excess oil on a paper towel.

Heat a pan over medium heat and add a little extra oil followed by the garlic, anchovies and chilli. Gently cook until the garlic just changes colour. Now add the tomatoes and with a fork break up. Season with a good pinch of salt and bring to the boil and then turn down to a simmer and cook for 8-10 minutes.

Add the pasta to water and cook until just al dente.

Use tongs to add pasta to the sauce adding some of the starchy water. Toss the pasta through the sauce. Garnish with eggplant and a sprinkle of pecorino or parmesan.


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