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+ servings

Whole Wheat Spaghetti Alla Norma {with roasted eggplant}

Donna Castellano MS, RDN
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4


  • 3 frozen cubes of soffritto mixture see above*
  • 1 28 oz. can crushed tomatoes
  • 1 lb. whole wheat spaghetti
  • 1 large eggplant or 2 small-medium partially peeled as described above and cut into 1 ½ in. cubes
  • 1 clove garlic chopped
  • 2 tablespoon extra virgin olive oil for sauce + 1 tablespoon for eggplant
  • 1 small block ricotta salata cheese
  • 1 small block parmigiano reggiano cheese
  • fresh basil leaves
  • course salt
  • 1 tablespoon dried italian herbs or oregano
  • crushed red pepper flakes *optional


  • Preheat oven to 450 F.
  • Begin to bring a large pot of generously salted water to a boil.
  • In meantime, heat oil in a large skillet on medium heat.
  • Add the frozen soffritto cubes (gently they may cause the oil to splatter) and cook for 3-4 minutes until broken down and soft.
  • Add the chopped garlic and sauté for 30 seconds until fragrant.
  • Add the tomatoes, herbs and simmer for 20 minutes stirring occasionally.
  • While the tomatoes are simmering and water is coming to a boil, toss eggplant onto a baking sheet with a pinch of salt, olive oil and roast in the oven for about 12-15 minutes until golden and soft but not too mushy (you want the eggplant to have a bit of texture).
  • While the eggplant is cooking, toss the spaghetti into the boiling water and cook as directed until al dente.
  • Drain the cooked spaghetti and add it directly into the tomato sauce with the roasted eggplant and let sit for 5 minutes.
  • Serve in bowls with some shredded chunks of ricotta salata and grated parmigiano reggiano cheese.
  • Top with fresh basil and crushed red pepper (for a little kick if desired).
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