Pasta with eggplant in tomato sauce

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make pasta with eggplant? To prepare, we need pasta - I used butterflies, but any other will do. Instead of fresh tomatoes, like mine, you can use canned ones in their own juice. Instead of olive oil, you can use any other vegetable oil. Choose strong, fleshy eggplants. Rinse and dry the vegetables well in advance.

2. STEP 2

   

   Cut the eggplants into small cubes straight with the skin.

3. STEP 3

   

   Heat olive oil in a frying pan. Transfer the eggplants and fry them for 3-5 minutes, stirring occasionally. Try not to add more oil than indicated in the recipe, because eggplants absorb it very strongly. And if you add extra oil, the dish may turn out to be too greasy.

4. STEP 4

   

   While the eggplants are roasting, remove the skins from the tomatoes and puree them in a food processor.

5. STEP 5

   

   Pour the tomato puree into the pan with the eggplants and simmer for 10-15 minutes until the eggplants are completely cooked and the sauce has evaporated.

6. STEP 6

   

   Finely chop the garlic and basil leaves with a knife and add to the eggplants. Season with salt, pepper and, if the tomatoes are sour, add a pinch of sugar.

7. STEP 7

   

   Boil pasta (any kind you like) in plenty of salted water until cooked or half cooked (al dente). Add the finished pasta to the eggplants, add a handful of grated Parmesan (you can add another hard cheese or not add it at all), mix everything thoroughly and serve immediately.

8. STEP 8

   

   Bon appetit!

Comments on the recipe

lasi

05.08.2023

4.5

Very, very tasty, thank you! I found a similar recipe with a video on the website, watch it.

Katerinas

05.08.2023

5

I came across a similar recipe here, cool and quick, I’ll try yours too

Milena

05.08.2023

4.5

Very nutritious and tasty recipe. It turns out to be quite bright in taste, the components are felt both individually and together, creating such an aromatic flavor cocktail. For my taste, cheese, of course, adds piquancy. I tried it with both cheese and feta cheese - and it’s hard to say which option is better. Hard cheese “sets off” eggplants and tomatoes well. Well, for lovers of greens, I can also recommend finely chopped celery leaves, this option went with a bang for us) Bon appetit everyone and take note, the recipe is really tasty)