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Today's show is all about eggpant, its origins, recipes from Italy and how it came to America!

Did you know that the eggplant is related to the tomato and the potato? It was cultivated over 4000 years ago in Asia and brought to America by Thomas Jefferson and still grown today at Monticello?

This traditional Sicilian eggplant pasta dish was renamed Spaghetti alla Norma in honor of Bellini who was born in Sicily. A Sicilian chef was so excited by Bellini’s Norma that as soon as he got back to his kitchen he concocted this sauce where the sliced eggplant, tomato sauce and ricotta (typical cheese for the region) with the spaghetti.

I first had this version in Palermo at The Charlston Restaurant and you actually fill the eggplant slices with pasta and roll, a very unique dish indeed!

Jasper Mirabile's Pasta alla Norma

1 Eggplant

28 oz, can Italian Tomatoes
6 Cloves garlic (minced)
Olive Oil
Red pepper flakes
Fresh basil leaves
1/2 lb Ricotta Cheese
1/2 lb Spaghetti or Angel Hair Pasta
6-8 Slices Of Fresh Mozzarella

Slice the eggplant 1/4 inch thick and place on a cutting board. Sprinkle with salt and cover with a paper towel. Let sit 1/2 hour. Wash the slices of eggplant and pat dry; fry in hot oil, place on paper towels to dry. In a large saute pan, saute garlic in oil, add the tomatoes and salt. Bring to a simmer over medium heat and continue cooking, stirring occasionally, until the sauce has reduced by 1/3. Add a pinch of red pepper and all of the basil, remove from heat and set aside. Cook the spaghetti in a large pot of boiling salted water until just al dente and drain. Toss spaghetti with tomato sauce and ricotta. Place a small amount of pasta mixture on eggplant slice. Roll. Place in casserole and top with more sauce and cheese. Bake at 450 for 12-15 minutes. Top with sliced mozzarella and melt.Serve hot.