Community Magazine January 2016

Directions: 1.Cut eggplant into small cubes. 2. Place in a single layer onto tray, drizzle with oil and kosher salt. 3. Roast in a 400 degree oven for about one hour or until golden. 4. In a large pan add 3 tablespoons of olive oil, adding the onions & garlic. 5.Cook until soft - about 8 minutes. 6.Add the tomatoes oregano, pepper flakes, and basil. 7.Cook until thick - about 10 minutes. 8.Add eggplant to sauce. Continue to simmer on low heat. 9. Bring large pot of salted water to a boil adding pasta and cooking for 8-10 minutes. 10.When done, without rinsing add the pasta to sauce gently and warm. If sauce is too thick add a couple of tablespoons of pasta water. 11.Serve with grated parmesan cheese and fresh basil. Claudia Bildirici is a married mother of four with a passion for food, desserts, and making people happy. Follow her on Instagram @Claudiaathome and bring her into your home, by booking Claudia for a cooking class party for your next happy occasion! Pasta alla Norma Ingredients: • 2-3 medium eggplants salted • 1/4 cup olive oil • 1 medium onion chopped • 4 cloves garlic chopped not crushed • 2 boxes chopped tomatoes by Pomi • 1/2 teaspoon dried oregano • 2 teaspoons red pepper flakes • 1/4 cup fresh basil chopped plus extra for topping • 1 pound linguine pasta TEVET - SHEVAT 5776 JANUARY 2016 69