Pasta alla Norma is a perfect recipe to prepare in advance as lunch for 7p. Chop 1 kilo of eggplant in small cubes. Put on baking paper on an oven tray. Spread some olive oil and roast in the oven at 200° for approximately 30 minutes, until ready. Stir now and again. Chop 1 onion, 4 garlic cloves and 1 chili. Fry in some olive oil. Add 2 cans of passata and 3 table spoons of sundried oregano leaves. Allow to simmer for 20 mins. Stir regularly. Add pepper and salt. Mix the tomato sauce with the eggplant and 2 table spoons of chopped black olives.
Boil 300 grams of dried pasta in salted water until almost al dente. Drain and keep some of the cooking water.
Mix pasta with sauce. Spread 200 grams of mozzarella cubes. Finish with some cooking water. Store until lunchtime.
Heat the oven. Spread some olive oil on the dish. Bake in the oven until hot and crispy. Finish with fresh basil.
Serve with a green salad and above all, enjoy lovely autumn days.
Doc V's Healthy Kitchen 
This is delicious, even when you have to make it with zucchini (eggplant allergy!).
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