What to do with all that Eggplant!

I made a great dinner tonight.  Let me back up and say that I have gotten a lot of eggplant from my CSA share.

Short of eggplant parmigiana I really didn’t know any recipes for eggplant, and since I’m not eating dairy, parmigiana was out!

I saw this recipe for Pasta Alla Norma in one of my must-read newsletters,  No Meat Athlete.   The recipe is from epicurious.com   The original recipe was intended to be  served over pasta, but I didn’t feel like having pasta and I had a bunch of fresh tomatoes on hand so I modified the recipe slightly.   If you want to make this as a pasta sauce, use 2 14 oz. cans of diced tomatoes in juice instead of the 4-5 ripe tomatoes.

Here is what I did:

Alla Norma (without the pasta!)


  • 1 medium eggplants, cut into 1/2-inch cubes
  • 1 tablespoons coarse kosher salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 green bell pepper, diced
  • 4 ripe tomatoes, diced

Place eggplant cubes in colander and sprinkle with 1 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.

Heat 2 tablespoons oil in heavy large skillet over medium heat

Add onion and garlic; sauté until onion is soft, about 5 minutes

Add diced pepper and tomatoes

Cook until tomatoes begin to soften, about 15 minutes. Remove from heat

Heat 1-3 tablespoons olive oil in another heavy large skillet over high heat

Cook eggplant until browned on all sides, about 8 minutes

Using slotted spoon, transfer eggplant to tomato mixture in skillet

Mix it all up and enjoy!


  1. Sounds delish! I have yet to get eggplant in my box this season, but look forward to giving this a try when I do.

    Come and share this recipe with this week’s link party….http://inherchucks.com/2012/08/08/whats-in-the-box-38/. Hope to see you there!

  2. What an easy answer to you’re question, use your recipe of course. I love eggplant. It is such a great vegetable that is so versital in so many dishes. BTW: love the recipe.

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