Pasta Alla Norma

Pasta Alla Norma


Pasta alla norma

Pasta Alla Norma


Pasta Alla Norma

Prep Time

10 Min

Cook Time

20 Min

Total Time

30 Min



Simple meets indulgent

Topped with chunks of roasted eggplant, and served over a bed of brown rice pasta, this reimagined yet reminiscent dish is ready to take you and your tastebuds to Sicily. Simple and solid ingredients serve as a base for the robust flavours of my signature Rosé sauce.


  • 1 Eggplant, cubed

  • Cherry Tomatoes  

  • 1 Onion, diced

  • 3 Garlic cloves, minced

  • Spinach

  • Basil 

  • 1 Jar of Rosé Sauce 

  • ½  Bag Brown rice Pasta 

  • 4 tbsp Olive Oil 

  • 2 tsp Italian seasoning

  • Salt & pepper to taste

How to Make


1. Preheat oven to 425°F

2. Toss cubed eggplant with 2 tbsp of olive oil, Italian seasoning, and a good pinch of salt, and toss to coat.

3. Roast eggplant on a parchment paper lined tray for approx. 20 mins until golden brown.

Sauce Preparation

4. Add the remaining 2 tbsp of olive oil to the frying pan, add onions and garlic on medium heat cook until the onions are soft.

5. Add cherry tomatoes, and cook until the tomatoes blister.

6. Add Rosé sauce.

7. Add Spinach and stir the sauce together. 

8. While sauce is simmering cook the pasta


9. Plate the pasta, and spoon in the tomato sauce.

10. Add chunks of roasted eggplant on top of the sauce.

11. Garnish with fresh basil.