Pasta alla Norma with Olives and Capers

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Appears in Cook's Illustrated July/August 2009

Meaty eggplant meets bold tomato sauce for a satisfying weeknight meal, Sicilian-style—but the tale turns tragic if it's dense and greasy.

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

To create a bold, complex Pasta alla Norma recipe without a lot of work, we came up with a few strategies. First, we microwaved cubes of salted eggplant to quickly draw the moisture from the eggplant. We then added a secret ingredient, anch...

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