Sicilian Nonna Offers Up ‘Lasagne’ with Eggplant & Tomato Sauce

90-year-old Caterina's recipe is homemade, handmade and beyond delicious.

By: Pasta Grannies

Caterina’s lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden.

This is an excellent summer pasta dish from Sicily!

I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name ‘pasta alla Norma’. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta.

Caterina uses ‘lasagne’ and ‘tagliatelle’ to describe her pasta in this session.

Both are correct.


2 medium eggplant/aubergines, sliced lengthways and halved

1 onion, sliced

1 garlic clove, sliced

4 large flavorsome tomatoes

3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them)

Plenty of fresh basil leaves (around 25g)

100g grated ricotta salata

For the pasta, halve the quantities Caterina uses (unless you are hosting a party).

250g semolina flour (semola rimacinata)

2 eggs and a tablespoon or two of water (it depends on the size of your eggs).

Alternatively, omit the eggs and use 125g water

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