Spaghetti alla Norma

Tuesday October 9

This is a Jamie Oliver recipe featured in this month's Gourmet.
It's a rather simple dish written in his offhand style, but it packs an amazing wallop of flavor. We used 6 or 7 tiny little purple eggplants instead of a big one, because the Pepper People at Findlay Market had let us have all their little leftover ones for a buck, and who could pass that up? We didn't even bother to skin them, and they fried up tender and tasty. Also, when Barbara gathered the basil from the garden, she tore the leaves off and didn't save the stems, so we didn't get to do the unusual step of chopping them up and adding them to the sauce. We will surely do this another time, so we'll try it then.