Pasta Alla Norma

Mitch and I recently took a cooking class at Eataly and it was just delightful!  Not only did we make a meal out of it on a Friday night (delish cheeses, prosciutto, the pasta we cooked and endless red wine), but we learned some history about Sicily and cooking techniques from our chef.  Pasta alla Norma is simple, and the key is using the best ingredients. Sauteed eggplant co-stars with al dente pasta in a savory cherry tomato sauce. In the recipe below, I have listed the specific branded ingredients I purchased at Eataly, but you can modify Pasta all Norma many ways.  I made it at home with much success pairing it with a Mediterranean style halibut dish alla Melissa Clark. È buonissimo!