Buckwheat pasta alla Norma with aubergine

Preparation

1. Cut the aubergines into 1 by 1 centimeter cubes. Sprinkle with salt and let stand for at least 5 minutes. Pat dry with paper towels.
2. Heat 2 tablespoons of oil in a sauté pan and, if using, add the onion, garlic, and chili flakes along with the celery and cook for 5 minutes without browning. Scoop everything out of the pan onto a plate. Heat the remaining oil and fry the eggplant until golden brown. Stir regularly. Add the diced tomatoes, half a can of water, capers, olives, and oregano. Bring the sauce to a boil, reduce the heat, and let it simmer gently for another 15-20 minutes.
3. Meanwhile, cook the GoGastro buckwheat fusilli according to the instructions on the packaging.
4. Divide the pasta among 4 deep bowls and spoon the sauce alongside. Sprinkle with the almonds and fresh basil leaves.

SWITCH SOMETHING

Delicious with small meatballs or grated ricotta salata, Parmesan cheese, or pecorino.

Cooking as a pro
Chefs love flavorful cannellini beans, beluga lentils, and flageolets. With these, you immediately add extra (plant-based) protein.