Folklore tells us this classic Sicilian dish was named after the opera ‘Norma’ by the 19th-century composer, Vincenzo Bellini.
Eggplant and tomatoes are the stars here, beautifully complemented by our oil & vinegar. This baked version creates a bit of ‘crunch’ (but not too much!) and brings the flavours to full force.


1 medium eggplant, peeled, cut into 1/2″ pieces
1 pint cherry tomatoes
4 garlic cloves, mashed & minced
2 Tbsp Black Peppercorn Olive Oil, plus more for skillet & drizzling
2 Tbsp Traditional Dark Balsamic, plus more for skillet & drizzling
1/2 tsp crushed red pepper flakes
sea salt, to taste
2 eggs
2 Tbsp tomato paste
3 oz. grated Parmesan, divided
6 oz. linguine or fettuccine (work well!)
2 Tbsp drained capers
1/2 cup torn basil, plus a few whole leaves


Preheat oven to 425°F.
Combine eggplant, tomatoes, garlic, Black Peppercorn Olive Oil & Traditional Dark Balsamic and 1/4 tsp. red pepper flakes in a large bowl. Season generously with salt and toss to combine. Empty into a large ovenproof cast-iron frying pan.
Roast, shaking skillet once or twice until eggplant is tender, tomatoes burst and some liquid begins to evaporate, 30–35 minutes.
Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the pan out of the oven).
Reduce oven temperature to 400°F.
Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
Cook pasta in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Add cooled vegetable mixture to pot with pasta. Wipe the frying pan and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
Transfer pasta mixture to frying pan and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves.
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges. Drizzle with more Black Peppercorn Olive Oil & Traditional Dark Balsamic and serve.