Pasta alla norma

3 tablespoons olive oil

1 medium sized onion, chopped

1 large eggplant, cut into 1-2 inch cubes

1 crown broccoli, cut

4 medium sized tomatoes, diced

2 tablespoons packed basil leaves

¹⁄₄ cup parmesan cheese, grated

1 teaspoon dried rosemary

1 teaspoon dried oregano

4 teaspoons salt or to taste

2 teaspoons black pepper

1 teaspoon crushed red pepper

¹⁄₂ pound whole wheat pasta, cooked al dente

In a large pot, heat the olive oil.

Fry the eggplants and broccoli until translucent. Set aside. Alternatively, could bake the eggplants and broccoli at 425˚F for 15-20 mins or until golden brown while preparing the other ingredients.

Add rosemary, oregano, and onions. Fry the onions until caramalized.

Add diced tomatoes, cook until the oil starts separating.

In a separate pan, boil the pasta until al dente.

Add the eggplants, broccoli, and cooked pasta to the pan.

Add salt, crushed red pepper, fresh basil and crushed black pepper.

Mix in half the cheese, and set the rest aside for garnishing.

Serve the pasta with extra cheese sprinkled on top.